Smoked salmon and avocado tartar, an easy and refreshing recipe ready in only 10 minutes.
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Total: 10 min Diners: 4
Preparing a salmon tartare at home couldn’t be easier. You will only need a good product, a good dressing and a good knife to avoid problems with cuts or anything like that. This time, the proposal revolves around a smoked salmon loin, a product with a more marked texture than fresh salmon that is more fluffy.
It could be perfectly done with raw salmon, although you would have to adjust the dressing, you have to take into account that smoked salmon has a potency of flavor and salt background with which you have to play. The good thing about using smoked salmon is that it allows us to dress the salmon in advance, it holds that texture better and does not require us to do it so much at the time.
This is a salmon recipe that works for everyone: very easy, quick and perfect to make without having to make a lot of mess or light the fire. It’s a bit different from the avocado salmon tartare that you see so much of (as it could also be an avocado stuffed with salmon, a different version) and looks phenomenal with the lemon peel inside the condiments and the fresh cream dressed with lime and the finishing touch of jalapeño.
No doubt, dill is one of those herbs that goes great with this fish and that’s why it appears both fresh and in a sweet mustard that incorporates it.
If you like salmon, I recommend that you do not fail to try to make smoked salmon at home, which then will serve you both for this recipe and any other or eat it directly as well at any time.
More ideas to eat salmon could be a steamed salmon with green mojo and couscous, a salmon en papillote which is a healthy option to combat the excesses of summer, a teriyaki salmon with seaweed salad that will take us to oriental flavors, a salmon with steamed Vegetable Recipes and rouille sauce that instead will bring us closer to France or a delicious salmon salad that could become the best possible starter.
How to make smoked salmon tartare
. Clara Villalón salmon and avocado tartar
Ingredients
. Skinless, boneless smoked salmon loin, 300 g Shallot, 1 pc Lemon rind, 10 g Lime, 3 pc Chopped fresh chives, 2 tbsp Sour cream / fresh cream, 2 tbsp Dill mustard, 1 tsp Green mustard, 1 tsp Perrins sauce, 1 tsp Salt, tsp Ground black pepper, tsp Extra virgin olive oil, 4 tbsp Avocado, 1/4 Jalapeño, 1 or 2 pcs Fresh dill, 1 sprig
Step 1
Having a board that won’t move and a good knife is essential to be quick and concise with this recipe. The first thing we will do is peel the shallot and split it in half. From there chop the shallot very finely to get small squares (brunoisette). Also finely chop the chives and mix the two things in the same bowl.
Step 2
Wash the lemon and, with the help of a peeler, remove a couple of slices of the skin without the white part. Chop the lemon peel very tiny and put it also in the dressing bowl.
Step 3
Add the crème fraîche, green mustard, dill mustard, lime juice, salt and black pepper and mix well. Also add the extra virgin olive oil and mix everything together.
Step 4
Cut the limes into slices, removing the base, so that they lie flat on the plate. Peel the avocado and thinly slice, cut into chunks.
Step 5
Place a piece of avocado on top of the lime slices, top with the salmon tartare and, again, another piece of avocado. Finish with some dill leaves and a piece of finely sliced jalapeño. If we do not like spicy we can add a piece cut in half or remove it. We could also incorporate the spice in the dressing itself so that it mixes homogeneously.
Tricks and suggestions
This same recipe could be prepared the same way with tuna or lemon fish; we could also serve it in lemon or orange, which would give it a very peculiar sweeter touch.
