Salmon tartare with avocado and cucumber
2 servings
60 minutes
Salmon tartare with avocado and cucumber is an exquisite dish of European cuisine that embodies the harmony of freshness and rich flavor. Its roots trace back to classic French gastronomy, where raw ingredients are skillfully sliced and seasoned to create refined enjoyment. Tender salmon fillet marinated in salt pairs with crunchy cucumber pieces, tangy capers, and aromatic red onion. Avocado adds a creamy texture to the dish, while lemon juice and olive oil enhance its freshness. Layered presentation transforms the tartare into an aesthetic masterpiece, with a final touch of balsamic sauce adding a noble sweet-sour note. An ideal dish for festive dinners, sophisticated appetizers, and gastronomic experiments that delights the eye and excites the taste buds.
1
Cut the fish into small cubes, salt it, and send it to the fridge to marinate.
- Salmon fillet: 200 g
- Salt: to taste
2
Peel the cucumber and cut it into small cubes.
- Cucumbers: 1 piece
3
Chop capers and onion into small cubes.
- Pickled capers: 1 teaspoon
- Red onion: 0.2 piece
4
Peel the avocado, cut it into larger cubes, and drizzle with a little lemon juice.
- Avocado: 1 piece
- Lemon juice: 1.5 tablespoon
5
Sauce: mix lemon juice and olive oil.
- Lemon juice: 1.5 tablespoon
- Olive oil: 1 tablespoon
6
Mix capers, onion, cucumber, and fish, drizzle with sauce, and mix again.
- Pickled capers: 1 teaspoon
- Red onion: 0.2 piece
- Cucumbers: 1 piece
- Salmon fillet: 200 g
- Salt: to taste
- Ground black pepper: to taste
7
Layer the tartare in two layers: the first layer is avocado, the second is fish with vegetables.
- Avocado: 1 piece
- Salmon fillet: 200 g
8
Drizzle with balsamic sauce on top.
- Balsamic sauce: to taste