If you’re craving a dish that’s both elegant and bursting with fresh flavors, then this Salmon Tartare with Beetroot & Avocado Recipe is the one to try. It’s a vibrant, no-cook appetizer that beautifully balances the silky richness of sushi-grade salmon with the earthy sweetness of beetroot and the creamy smoothness of ripe avocado. Each bite offers a delightful mix of textures and bright, zesty notes from the mustard-lemon dressing, while the fresh herbs add that extra pop of color and aroma—making it a standout dish perfect for impressing guests or simply treating yourself.
Ingredients You’ll Need
This recipe calls for a handful of simple yet thoughtfully chosen ingredients. Each one plays a crucial role, whether it’s enhancing texture, adding layers of flavor, or contributing to the colorful presentation that makes this Salmon Tartare with Beetroot & Avocado Recipe so visually appealing and delicious.
- 6 oz sushi-grade salmon fillet: The star of the dish, providing buttery texture and rich flavor; always use the freshest quality!
- 1 small cooked beetroot: Adds earthy sweetness and a beautiful deep red hue that contrasts stunningly with the salmon and avocado.
- 1 ripe avocado: Brings creaminess and a mild nutty flavor that balances the tartness perfectly.
- 1 tbsp finely chopped red onion: Offers a slight sharpness and crunch to enhance the texture.
- 1 tbsp capers, drained and chopped: Introduces a briny, tangy kick that livens up the mixture.
- 1 tbsp fresh dill, chopped: Adds a fresh, herbaceous aroma that pairs wonderfully with seafood.
- 1 tbsp chives, chopped: Delivers a mild oniony note without overpowering the other flavors.
- 2 tsp Dijon mustard: Provides a subtle heat and emulsifying power to the dressing.
- 1 tbsp lemon juice: Brightens the dish with a refreshing citrus zing and helps preserve the avocado’s color.
- 1 tbsp extra virgin olive oil: Offers silkiness and depth to the dressing.
- Salt and freshly ground black pepper: Essential for seasoning to taste and balancing all the flavors.
- Microgreens or sprouts (optional): These little garnishes add a fresh, crunchy finish and an elegant touch.
How to Make Salmon Tartare with Beetroot & Avocado Recipe
Step 1: Prepare Your Ingredients
Begin by finely dicing your sushi-grade salmon fillet, cooked beetroot, and ripe avocado into uniform small cubes—this ensures every bite has a perfect flavor and texture balance. Finely chop the red onion, capers, dill, and chives to bring bursts of sharpness and freshness throughout the tartare.
Step 2: Whisk the Dressing
In a small bowl, combine the Dijon mustard, lemon juice, and extra virgin olive oil. Whisk vigorously until the dressing is smooth and emulsified. This zesty and silky mixture will coat the ingredients and tie the dish together beautifully, adding a subtle tang with richness.
Step 3: Combine and Fold Gently
Carefully place the diced salmon, beetroot, avocado, red onion, capers, dill, and chives into a larger mixing bowl. Pour the dressing over the top and gently fold everything together using a spatula or spoon. Take care not to mash the avocado; you want to keep its lovely creamy texture intact while ensuring every piece is covered in flavor.
Step 4: Season and Shape
Season your tartare mixture with salt and freshly ground black pepper, tasting as you go. For an eye-catching presentation, use a ring mold to shape the tartare neatly onto serving plates. This simple technique gives your dish a professional feel—plus, it lets the vibrant colors shine.
Step 5: Garnish and Serve
Top your Salmon Tartare with Beetroot & Avocado Recipe with a handful of microgreens or sprouts for a pop of green and added freshness. Serve immediately to enjoy the bright flavors and textures at their best.
How to Serve Salmon Tartare with Beetroot & Avocado Recipe
Garnishes
While the microgreens or sprouts add a lovely touch, you can also try thin slices of radish for peppery crunch or edible flowers for a splash of color. Fresh dill sprigs or lemon zest grated over the top elevates the dish further and hints at the flavors inside.
Side Dishes
This tartare shines as a light appetizer on its own but pairs wonderfully with toasted baguette slices or crunchy crackers to provide a contrast in texture. A crisp green salad or a simple cucumber salad dressed with lemon and olive oil can round out the meal without overpowering the delicate tartare.
Creative Ways to Present
For a stunning plated presentation, consider layering the tartare in a clear glass or serving it atop thin cucumber ribbons or endive leaves for delightful individual bites. Serving in small, chilled bowls or on spoonfuls as amuse-bouches can make this perfect for entertaining and sharing with friends.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator and consume within 24 hours. The freshness of the salmon and creamy avocado means it’s best enjoyed quickly to preserve excellent flavor and texture.
Freezing
Freezing is not recommended for this Salmon Tartare with Beetroot & Avocado Recipe. The delicate texture of raw salmon and the creamy avocado do not respond well to freezing and thawing, as they can become mushy or grainy upon defrosting.
Reheating
This dish is designed to be served cold and fresh. Reheating is not advised, as it will compromise the texture and freshness that make salmon tartare so delightful.
FAQs
Can I substitute the salmon for another fish?
Absolutely! While salmon is traditional and delicious, you can try using fresh tuna or scallops, as long as they are sushi-grade to ensure safety and quality when served raw.
Is it safe to eat raw salmon?
Yes, as long as you use sushi-grade salmon, which means it has been handled and frozen properly to eliminate parasites. Always buy from a trusted fishmonger and keep the fish well chilled before preparing.
Can I make the dressing ahead of time?
Definitely! The Dijon mustard, lemon juice, and olive oil dressing can be whisked together up to a day in advance and stored in the fridge. Just give it a quick stir before tossing with the salmon mixture.
What can I serve this tartare with for a larger meal?
This tartare works beautifully as a starter followed by light main courses like grilled fish or a vegetable risotto. Pair with a crisp white wine or sparkling water with lemon for a refreshing meal.
How do I keep the avocado from browning?
Lemon juice helps slow oxidation, so mixing it into the tartare just before serving keeps the avocado looking fresh. Avoid making the mixture too far ahead to prevent discoloration.
Final Thoughts
There is something truly special about preparing and sharing this Salmon Tartare with Beetroot & Avocado Recipe. Its vibrant colors, gorgeous textures, and balanced flavors come together effortlessly, making it a perfect dish to brighten any occasion. Whether you’re new to raw seafood dishes or a seasoned tartare lover, I encourage you to give this recipe a try—you might just find it becoming a favorite go-to for impressive, fresh appetizers that always delight.
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Salmon Tartare with Beetroot & Avocado Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Modern European
- Diet: Gluten Free
Description
Salmon Tartare with Beetroot & Avocado is a fresh, no-cook appetizer that perfectly combines the delicate flavors of sushi-grade salmon with the earthy sweetness of beetroot and creamy texture of avocado. Enhanced with a tangy Dijon mustard dressing and fresh herbs, this vibrant dish is both visually appealing and satisfying, ideal for a modern European-inspired starter that is gluten-free and pescatarian friendly.
Ingredients
Salmon Tartare
- 6 oz sushi-grade salmon fillet, finely diced
- 1 small cooked beetroot, finely diced
- 1 ripe avocado, peeled, pitted, and diced
- 1 tbsp finely chopped red onion
- 1 tbsp capers, drained and chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp chives, chopped
Dressing
- 2 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Garnish (Optional)
- Microgreens or sprouts
Instructions
- Combine Tartare Ingredients: In a mixing bowl, gently combine the finely diced salmon, beetroot, avocado, red onion, capers, fresh dill, and chives, ensuring ingredients are evenly distributed without mashing the avocado.
- Prepare Dressing: In a small bowl, whisk together the Dijon mustard, lemon juice, and extra virgin olive oil until the mixture is emulsified and smooth.
- Mix Dressing with Tartare: Pour the prepared dressing over the salmon mixture and gently fold everything together carefully to maintain the texture of the avocado and salad components.
- Season: Add salt and freshly ground black pepper to taste, adjusting seasoning as desired for balanced flavor.
- Shape and Serve: If desired, use a ring mold to neatly shape the tartare onto a serving plate. Garnish the top with microgreens or sprouts for a touch of freshness and visual appeal.
- Serve Immediately: This dish is best enjoyed fresh to appreciate the textures and colors, so serve immediately once combined and garnished.
Notes
- Ensure to use only very fresh, sushi-grade salmon suitable for raw consumption to maintain safety and flavor quality.
- You can prepare the dressing and chop ingredients ahead of time, but combine them just before serving to keep the avocado from browning and maintain fresh textures.
- For a delightful variation, serve the tartare alongside toasted baguette slices or crackers to add a crunchy contrast.
