Salmon tartare in a spicy sauce with avocado and cilantro
2 servings
35 minutes
Semi-dry German Riesling is perfect for this spicy dish.
1
Prepare tartar sauce: finely chop ginger, a small shallot onion, and a clove of garlic, mix with lime juice and soy sauce. Cut the salmon fillet into cubes about 1 cm on each side. Finely chop lemongrass and cilantro and mix with the fish. Dress the mixture with the sauce, place it in a ring on a plate, level it out, and let it sit for a while.
- Ginger root: 20 g
- Shallots: 2 pieces
- Garlic: 1 clove
- Lime juice: 2 tablespoons
- Soy sauce: 120 ml
- Salmon fillet: 200 g
- Lemon grass: 5 g
- Coriander: to taste
2
Make avocado mousse: blend one avocado, garlic, shallot, olive oil, sugar syrup, and lemon juice until pureed. Season with salt and pepper to taste and strain through a chinois.
- Avocado: 1.5 piece
- Garlic: 1 clove
- Shallots: 2 pieces
- Olive oil: 60 ml
- Sugar syrup: 30 ml
- Lemon juice: 1.5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
3
Transfer the prepared mousse to a pastry bag and pipe it onto the fish tartare in drops. Cut half of the avocado into cubes and place it on top of the mousse. Garnish with radish, sliced cucumber, chili pepper, and strawberries. Drizzle with olive oil and sprinkle with salt.
- Avocado: 1.5 piece
- Radish with tops: 1 piece
- Cucumbers: 0.5 piece
- Chili pepper: to taste
- Strawberry: 2 pieces
- Olive oil: 60 ml
- Salt: to taste