Smoked Salmon and Avocado Tartare
A refreshing, chilled dish of smoked salmon, avocado, lime, and sesame dressing. A light, cold appetizer with clean flavors and elegant presentation.
- Time
- 15 min
- Serving
- 486 kcal
- Ingredients
- ≈ $4.37
- Protein
- 29 g
Ingredients
- 1 Salmon filletpack 400 g ≈ $10.50 130 g
- 2 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
- 3 Lime≈ $5.00 per kg 30 g
- 4 Soy sauce 12 ml
- 5 Sesame oil 6 ml
- 6 Green onionspack 50 g ≈ $1.30 8 g
- 7 Sesame seeds 4 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Use previously frozen, sushi-grade smoked salmon1 (check for bones), pat dry, and finely dice.
Cube the avocado2 the same size and toss with half the lime3 juice.
Whisk together soy sauce, sesame oil, remaining lime3 juice, and black pepper.
Gently fold the salmon1, avocado2, and dressing—keep the pieces intact.
Shape the tartare into a neat mound or ring mold, then garnish with chopped green6 onion and toasted sesame seeds.
Serve immediately while the salmon1 stays chilled and the avocado2 holds its color.
Tips
- Why it works
- Cut the salmon small so it marinates evenly in the soy sauce and doesn't stay dry. Sprinkle the avocado with lime right away so it doesn't darken.
- Substitutions
- Replace the soy sauce with 12 ml of horseradish sauce or 15 ml of vinegar with 1 tsp of sugar. You can leave out the avocado and add 50 g of cucumber for freshness.
- Common mistakes
- If the salmon smells of fish rather than sauce, it was cut too long after thawing or wasn't patted dry.
- Storing and reheating
- Keep for 1 day in the fridge, covered with film. Let it sit 10 minutes to reach room temperature, don't heat it.
- Serve with
- Serve with thin cucumber slices and rusks on a festive table or as an appetizer with champagne.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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