Salmon tartare with avocado puree and radish

1 serving

20 minutes

Recipe from Chef Glen Ballis, from the menu of Magura Asian Bistro.

Energy value per serving

• Calories: 189.4
• Proteins: 14.2g
• Fats: 11.2g
• Carbohydrates: 5.1g

Ingredients

• Salmon fillet: 60 g
• Radish: 15 g
• Avocado: 50 g
• Mirin: 5 ml
• Green onions: 2 g
• Lemon juice: 5 ml
• Soy sauce: 10 ml
• Shichimi spice mix: 1 g

Cooking steps

1. Place the avocado flesh in a blender, add mirin, lemon juice, and green onion. Blend until pureed. Taste and add salt and pepper to your liking.

   Required ingredients:

   • Avocado: 50 g
   • Mirin: 5 ml
   • Lemon juice: 5 ml
   • Green onions: 2 g
   • Shichimi spice mix: 1 g

2. Use a ring mold to place the puree in the center of the plate where you will serve the dish.

3. Cut the salmon flesh into small cubes and place it on top of a bed of avocado.

   Required ingredients:

   • Salmon fillet: 60 g

4. Slice the radish very thinly into rounds (it's convenient to use a special grater), place in ice water, then drain on a folded paper towel to dry.

   Required ingredients:

   • Radish: 15 g

5. Pour the tartare on an avocado pillow with soy sauce and garnish with radish 'petals'.

   Required ingredients:

   • Soy sauce: 10 ml