A really easy and delicious salmon tartare with raw salmon, avocado and a wonderful Asian-style marinade. It takes no time to put together, and it tastes fantastic.
If you don’t have a ring mould to plate it in, you can simply layer it on a plate or in a bowl – the shape makes it taste neither better nor worse 😉
Whether you want to freeze the salmon before use is really up to you – some people prefer to, others don’t – and that is entirely your decision.
If you do freeze it, it needs to be at -20°C for a minimum of 24 hours – only then can you be sure it is free of parasites.
Salmon Tartare with Avocado and Asian Marinade
Recipe for an easy and delicious lunch or starter – fresh, with the lovely flavours of Asian cooking.
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Ingredients
Salmon tartare
- 350 g fresh salmon
- 4 avocados
- 2 tbsp lemon juice
Marinade
- 100 ml soy sauce
- 2 tbsp sesame seeds
- 1 tbsp finely grated ginger, about 2 cm
- 2 cloves garlic, finely grated or crushed
- 1/2-1 lime, finely grated zest and juice
You will also need
- Ring mould, about 7-8 cm in diameter
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Method
Marinade
- Mix the soy sauce with the garlic, ginger and the juice and finely grated zest of 1/2 lime.
- Toast the sesame seeds in a dry frying pan until they take on colour and smell fragrant, then tip them into the soy sauce. Stir well.
- Taste and decide whether to add more lime juice and/or zest, then leave the marinade to infuse until it is time to serve.The marinade can easily be made ahead and kept in the fridge.
Salmon tartare
- Trim the salmon, removing any sinew or discoloured bits, then take out the bones and skin, and cut it into pieces of about 1×1 cm.
- Halve the avocados, remove the stones and skin, and cut the flesh into small dice of about 1×1 cm. Drizzle with the lemon juice and toss well so the pieces don’t go brown.
- Place the diced avocado in the bottom of the ring mould and press down lightly.
- Top with the salmon and press this down gently too. It shouldn’t be compact, just lightly pressed together so you can remove the ring mould without the tartare collapsing.
- Once the ring mould has been removed, garnish the tartare with fresh herbs.
- Serve the salmon tartare and pour the marinade around it at the table.
Nutrition
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Jeg er ikke til rå laks, med tænker varmrøget laks kan bruges? Hvordan kunne denne soyasauce passe til?
Elsker dine opskrifter⭐️⭐️⭐️⭐️⭐️
Hej Ann
Den kan sagtens passe til – og ellers vil en goma dressing også fungere super godt til både den varmrøgede laks og avocado:)
Har en skøn opskrift på gomadressing på hjemmesiden:)
Kh Skanna
Super lækker forret, som er hurtig at lave
Hej Mathias
Hvor er det bare fantastisk at høre, tusind tak for din anmeldelse 😉
Dbh Dianna
Skal laksen til laksetatar en tur i fryseren før brug
Hej Mette
Altså det er lidt hvordan man selv har det med det. Anbefalingerne siger 24 timer ved -20 grader.
Køber du fisken frisk ved fiskehandleren kan du høre hvad de siger, de kender forholdene i forhold til hvor laksen er fanget.
Så det er op til den enkelte vil jeg sige 🙂
Warm wishes, Dianna