Salmon tartare with avocado and capers
2 servings
15 minutes
Salmon tartare with avocado and capers is an exquisite dish of European cuisine that perfectly combines the freshness of seafood, the creaminess of avocado, and the spiciness of capers. This dish originates from French gastronomy, where raw fish is given a rich flavor through marinades and spicy ingredients. Tender cubes of salmon harmoniously blend with the refreshing crunch of cucumber and the mild sharpness of shallots, while lemon juice adds a subtle tang. Mustard and horseradish provide a light spiciness that enhances the flavor balance. The tartare is served chilled, making it a wonderful appetizer for warm summer evenings or elegant dinners. Garnished with arugula, it gains additional freshness, while capers add a rich salty accent. This dish embodies simplicity and sophistication capable of surprising even the most discerning gourmets.
1
Peel the cucumber, remove the seeds, chop it into small cubes, mince with a knife, and squeeze out the juice.
- Cucumbers: 1 g
2
Peel the shallot, chop it into small cubes, and chop with a knife.
- Shallot: 1 piece
3
Peel half a lemon, chop the pulp into small cubes, and mix it with cucumber and onion along with the juice, adding 1 teaspoon each of mustard seeds, grated horseradish, and olive oil.
- Lemon: 1 piece
- Mustard seeds: 1 teaspoon
- Prepared horseradish: 1 teaspoon
4
Cut the salmon fillet into cubes slightly larger than the vegetables and mix with the prepared mixture, adding salt and pepper, and remove excess liquid.
- Salmon fillet: 200 g
- Salt: to taste
- Ground black pepper: to taste
5
Place in molds and leave in the refrigerator for 1 hour, then invert the mold onto a plate and garnish the tartar with capers, avocado, and arugula.
- Caper berries (with stem): 6 pieces
- Avocado: 1 piece
- Rocket (arugula): 1 bunch
