The salmon and avocado tartare is made with fresh salmon and sashimi quality avocado, seasoned with spicy sauce rich in umami. Serve with your favorite crackers and good appetite!
This salmon and avocado tartare is very simple to prepare, but delicious and fun. It works perfectly as an appetizer or imaginative outline that will amaze your guests!
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Is this dish spicy?
There is one more touch on this dish, thanks to the Wasabi used for salmon. Compared to the red chili pepper that acts on the tongue, the Wasabi rather gives a sensation of tingling that goes up to the nose. It is spicy but aromatic.
If you love Wasabi, you can absolutely add more, or you can also completely jump to keep this dish not spicy.
What does it combine with salmon and avocado tartare?
My address is rice cracker which are slightly salty. You can also serve with rice cakes (divided into smaller pieces) or any gluten -free cracker of your choice. For a low carbohydrate option, even small Roman lettuce leaves or small gem work largely.
Ingredients for this recipe
To be served with:
How to prepare the salmon and avocado tartare
1. Prepare the avocado. Chop the avocado in very small pieces. Sprinkle lemon juice and salt. Gently put it on the cutting board.
2. Season the salmon. Finely chop the salmon and put it in a small bowl. Combine together with tamari soy sauce, Wasabi and sesame oil.
3. Place in a mold. Place a round mold on a plate. Prepare the avocado first and then the salmon above.
4. Gently remove the mold.
5. Complete and serve! Garnish with slices of lime, radish and coriander leaves. Serve with rice crakeker.
*See the recipe of the recipe below for detailed instructions.
Frequent questions
A biscuit mold works, a jar with both open ends or a mold made with an aluminum sheet. You can also put the avocado and salmon in a baking dish or small bowl and turn them upside down. Lining the mold with plastic wrap will make the release easier.
You can pack your round mold up to a day before. Keep in the refrigerator until the moment to serve!
Any salmon and advanced avocado tartare can be covered hermetically and kept in the refrigerator up to a day.
Other recipes with salmon
Recipe
The salmon and avocado tartare is made with fresh salmon and sashimi quality avocado, seasoned with spicy sauce rich in umami. Serve with your favorite crackers and good appetite!
Ingredients
- ½ middle avocado
- ½ spoons lemon juice
- 2 pizzichi salt
- 4 ounce Sashimi quality salmon
- 2 spoons Tamari soy willow
- ⅛ teaspoon Wasabi paste or more
- 1 teaspoon sesame oil
Serve with:
- Rice crackers
- Slices of lime
- Sliced radish
- Coriander leaves
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Instructions
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Chop the avocado in very small pieces (about the tip of a little finger). Sprinkle the lemon juice and salt and mix gently on the cutting board.
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Finely chop the salmon and put it in a small bowl. Combine together with tamari soy sauce, Wasabi and sesame oil.
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Place a round mold on a plate. Prepare the avocado first and then the salmon above.
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Gently remove the mold.
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Garnish with slices of lime, radish and coriander leaves. Serve with rice crakeker.
Notes
Instead of a round mold, use a biscuit mold, a jar with both open ends or a mold made with aluminum sheet. You can also put the avocado and salmon in a baking dish or small bowl and turn them upside down. Lining the mold with plastic wrap will make the release easier.
Nutrition
Serve: 1serveCalories: 122kcalCarbohydrates: 3GProtein: 9GFat: 9GSaturated fat: 1GPolyunsaturated fats: 2GMonounsaturated fats: 5GCholesterol: 21mgSodium: 501mgPotassium: 358mgFiber: 2GSugar: 0.3GVitamin A: 64UIVitamin C: 4mgSoccer: 10mgIron: 1mg
The nutritional information on this website is only an estimate and are provided only for convenience and courtesy. The accuracy of nutritional information for any recipe on this site is not guaranteed.
