Salmon tartare
2 servings
45 minutes
Salmon tartare is an exquisite dish of French cuisine that embodies elegance and freshness. Its roots trace back to the tradition of raw appetizers, where fresh seafood reveals its pure flavor. Tender salmon, diced and complemented by refreshing cucumber and shallots, absorbs the aroma of soy sauce and lemon juice. The taste unfolds against a backdrop of creamy guacamole with a hint of chili's spiciness. Crispy pieces of ciabatta add textural contrast, while a garnish of dried olives completes the composition. This dish is perfect for a light dinner or an elegant appetizer that combines freshness, vibrant flavors, and the sophistication of French gastronomy.
1
Peel the avocado and remove the pit, chop it and place it in a blender, add lime juice, 2 grams of sea salt, chili pepper, 15 grams of olive oil and blend.
- Avocado: 1 piece
- Lime juice: 10 ml
- Sea salt: 3 g
- Chili pepper: 1 g
- Extra virgin olive oil: 30 ml
2
Add finely chopped tomato to the resulting mixture. The mass should have a paste-like consistency (guacamole).
- Tomatoes: 15 g
3
Cut the salmon into small cubes, add peeled cucumber, diced cucumber and shallot onion, soy sauce, lemon juice, 15 grams of olive oil and 1 gram of sea salt. Mix well.
- Salmon fillet: 120 g
- Cucumbers: 60 g
- Shallot: 15 g
- Soy sauce: 10 ml
- Lemon juice: 5 ml
- Extra virgin olive oil: 30 ml
- Sea salt: 3 g
4
Toast two pieces of ciabatta in the oven until golden brown.
- Ciabatta: 50 g
5
Place guacamole on a plate, put marinated salmon in the center, arrange 2 pieces of ciabatta on the edge, and decorate with dried olives.
- Black olives: 30 g
