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
Scale
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.
