Salmon Tartare with Avocado - photo 1
← Recipes

Salmon Tartare with Avocado

Valentine's Day Appetizers 45 min Medium 6 wyświetleń ~55.29 PLN - (0)
Rate:
(0)
Start Cooking

Description

Delicate salmon tartare with avocado is an elegant appetizer perfect for Valentine's Day — light, fresh, and impressive. The dish consists of raw, high-quality salmon diced finely, creamy avocado, crunchy red onion, and aromatic dill, drizzled with lemon and oil with a subtle hint of Dijon mustard. The tartare is visually appealing — the contrast of pink salmon and green avocado served in a low mound looks very romantic. It can be served on small plates with crispy toasts, ciabatta, or as a light appetizer before the main course. The flavor is simultaneously fresh, creamy, and slightly tangy — the perfect balance for a special evening.

Ingredients (11)

Servings:
4
  • Raw salmon 400 g
  • Avocado 2 szt.
  • Red onion 0.5 szt.
  • Lemon juice 30 ml
  • Olive oil 30 ml
  • Dijon mustard 10 g
  • Fresh dill 1.5 pęczki
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Capers 20 g
  • Sesame 10 g
💰 Szacowany koszt dania: ~55.29 PLN (13.82 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Ingredient Preparation

1

Check and prepare the salmon. If you bought frozen salmon, thaw it slowly in the refrigerator for 12-24 hours. Remove the skin and bones — use fish tweezers to pull out any bones by running your finger along the muscle until you feel all the hard pieces. Pat the fillets dry with a paper towel to make slicing easier. Then place the salmon on a cutting board and using a sharp, long knife, slice it into thin strips, and then into small cubes about 5 mm. The cubes should be uniform — this will ensure the tartare has an even texture.

Ingredients: Raw salmon
Use a sharp chef's knife (15–20 cm) and a clean, dry cutting board. If you can't feel the bones, run your finger over the meat and remove any noticeable hard elements. Cutting the salmon will take 7–12 minutes depending on your skill level.
2

Prepare the avocado: cut each fruit in half lengthwise, twist the halves and remove the pit. Using a spoon, scoop out the flesh and place it on a cutting board. Cut the flesh into cubes similar in size to salmon cubes (about 5 mm). To prevent browning, immediately drizzle the chopped avocado with 1/2 of the lemon juice and gently mix.

Ingredients: Avocado, Lemon juice
Use a spoon to scoop out the flesh and a sharp knife for cutting. If the avocado is too hard, leave it at room temperature for 1 day; if it's too soft, it means it's overripe — better not to use it.
3

Finely chop the red onion: cut the onion in half, peel it, and make diagonal cuts, then on the other side, so you get a very fine dice. To mellow the sharpness, place the chopped onion in a bowl of cold water for 3–5 minutes, then drain and dry with a paper towel.

Ingredients: Red onion
Use a small, sharp knife and a bowl of ice-cold water. Chopping the onion finely takes 2–4 minutes. Do not keep the onion in the water for longer than 10 minutes — it will lose its aroma.

Sauce and seasoning

4

Prepare the dressing: in a small bowl, combine olive oil, Dijon mustard, the remaining lemon juice (about 15 ml), salt, and freshly ground pepper. Whisk with a fork or a whisk for 20–30 seconds until the ingredients come together into a smooth, slightly emulsified mixture.

Ingredients: Olive oil, Dijon mustard, Lemon juice, Salt, Black pepper
Use a small bowl and hold the bowl steady with one hand while whisking. If the dressing separates, add 1–2 ml of lemon juice and whisk again. The dressing takes 1–2 minutes to prepare.

Mixing the tartare

5

In a large bowl, gently combine the diced salmon, avocado, drained onion, and (optional) finely chopped capers. Add half of the chopped dill and drizzle with the prepared dressing. Gently mix with a silicone spatula or two spoons for 1–2 minutes — the goal is to combine the ingredients, not to mash the avocado. Taste and season with additional salt and pepper if needed.

Ingredients: Raw salmon, Avocado, Red onion, Fresh dill, Capers
Use a large, non-scratching bowl and a silicone spatula to avoid mashing the avocado pieces. Mixing should be brief (1–2 minutes). Additionally, you can add capers for a more pronounced flavor.

Assembly and serving

6

Shaping and serving: on a chilled plate, place a metal ring for shaping (diameter 7–8 cm). Fill the ring with tartare to 2/3 of its height, lightly pressing down (not too hard) with a spoon. Carefully remove the ring to maintain the shape. Sprinkle the top with the remaining dill and – if using – toasted sesame seeds. Serve immediately with thin toast or pieces of ciabatta.

Ingredients: Fresh dill, Sesame
If you don't have a ring, you can use a small bowl as a mold and turn it upside down on a plate. Chilling the plates before serving (about 10 minutes in the fridge) will enhance the effect. The assembly time for one portion is about 2–3 minutes.

Final tips

7

Final taste check: taste a portion and if necessary, season with a bit more lemon juice or pepper. Serve immediately to prevent the avocado from darkening too much and to keep the salmon fresh.

Ingredients: Lemon juice, Black pepper
Tartare tastes best fresh — prepare it just before serving. If you need to prepare it in advance, store it in the refrigerator covered with plastic wrap directly touching the surface of the mixture, for a maximum of 12 hours.

Fun Fact

💡

Salmon tartare is a modern variation of the classic beef tartare — the combination of raw fish and fruits (e.g., avocado) has become popular with the increasing availability of sashimi-quality fresh fish.

Best for

Walentynki Romantyczna kolacja Przystawka na przyjęcie

Tips

🍽️ Serving

Serve the tartare very chilled on small plates with thin, crispy croutons or sourdough toast. It pairs well with a glass of well-chilled white wine (e.g., Sauvignon Blanc) or sparkling prosecco. Add slices of cucumber or pickled ginger for freshness.

🥡 Storage

Do not store tartare for longer than 12–24 hours in the refrigerator (max. 4°C) due to the raw fish. Cover the bowl with plastic wrap so that the wrap touches the surface (this reduces the oxidation of the avocado). Do not freeze after mixing with avocado — the texture will be ruined.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Seasonal Fruit Tart 120 min

Seasonal Fruit Tart

Valentine's Day
Green beans with butter 25 min

Green beans with butter

Valentine's Day
Creamy ice cream with fruits 300 min

Creamy ice cream with fruits

Valentine's Day
Grilled vegetables with balsamic vinegar 40 min

Grilled vegetables with balsamic vinegar

Valentine's Day
Coleslaw salad with yogurt dressing 40 min

Coleslaw salad with yogurt dressing

Valentine's Day
Vegetable Risotto 50 min

Vegetable Risotto

Valentine's Day

Recipe Categories

Valentine's Day
Valentine's Day

Valentine's Day is a special occasion when love and romance intertwine in culinary delights. It's a time when couples celebrate their feelings, often around a shared table. Traditionally, on this day, dishes are prepared that not only please the palate but also create a magical atmosphere. A red ...

See all recipes in this category
Appetizers
Appetizers in: Valentine's Day

Sensual appetizers that will stimulate the appetite and set the mood for Valentine's Day. Elegant and delicious!

See all recipes in this category
Reklama