Fresh salmon tartare made with avocado, plenty of lemon and a little finely chopped red onion, chilli and chives.
Very easy to make, and wonderfully fresh as either a starter or a light lunch.
Whether you freeze the salmon before using it is really up to you – some people prefer to, others don’t – and that is entirely your own decision.
If you do freeze it, it needs to go down to -20°C for at least 24 hours – only then can you be sure it is free of parasites.
Salmon tartare with avocado and lemon
Recipe for an easy and delicious starter or light lunch – salmon tartare with avocado.
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Ingredients
- 200 g fresh salmon, cut into small dice
- 2-3 avocados, cut into small dice
- 1/4 small red onion, finely chopped
- 1/4-1/2 fresh green chilli, finely chopped
- 1 tbsp finely chopped chives
- 2 tsp sesame oil
- 2 tsp lemon juice
- 1 1/2 tsp soy sauce
- Finely grated lemon zest, to finish
- Salt and pepper
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Method
- Mix the sesame oil, lemon juice and soy sauce.Taste and adjust if you would like it sharper, or with more soy sauce or more oil.*If you want to stop the salmon from curing – that is, from changing colour on the surface – leave the lemon juice out of the marinade and squeeze it over the finished dish at the end instead. The lemon juice cures the salmon slightly, giving it a pale, whitish surface.
- Mix the salmon with the chives, chilli and red onion, and stir well.
- Add the marinade, stir to combine and finally fold in the avocado pieces gently.
- Spoon the salmon tartare into a ring mould and press it down lightly with the back of a spoon before lifting off the ring. You can also simply pile the tartare onto a plate, rustic style, if you don’t have a ring mould.
- Just before serving, top the salmon tartare with finely grated lemon zest and season with a little salt and pepper.Serve with grilled or toasted slices of bread, toasted Danish rye bread (rugbrød) or similar, if you like.
Nutrition
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Hej Diana
Kan man klare sig med en anden olie end sesamolie?
Hej Julie
Du kan sagtens bruge en olivenolie:)
Warm wishes, Dianna
Tusint tak, Dianna!
KH
Olga
hvis du har chili i burde en riesling – gerne fra mosel – være et godt bud
Hej Dianna,
Det er en super lækker ret.
Kan du/din mand anbefale god vin, der passer til retten? Vi har gæster om en uge, som går meget op i mad og vin, det gør min mand og jeg også. Men lige præcis til denne delikate ret med soya-sous har vi svært med at sætte vin til. Skal det være fyldig eller mere mineralsk Chardonnay? Noget helt andet?
Hav en god aften.
Olga
Hej Olga
Tusind tak for de søde ord, det er simpelthen så dejligt at høre 🙂
Vi er desværre heller ikke så gode til det med vin, vi ved bare hvilke type vi kan lide eller ikke lide, hihi 😉
Men som udgangspunkt vil jeg, til en ret som denne, anbefale en ikke for tung chardonnay:)
Warm wishes, Dianna