Smoked Salmon and Avocado Tartare

1. 1 Salmon filletpack 400 g ≈ $10.50 130 g
2. 2 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
3. 3 Lime≈ $5.00 per kg 30 g
4. 4 Soy sauce 12 ml
5. 5 Sesame oil 6 ml
6. 6 Green onionspack 50 g ≈ $1.30 8 g
7. 7 Sesame seeds 4 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Use previously frozen, sushi-grade smoked salmon¹ (check for bones), pat dry, and finely dice.

2. Cube the avocado² the same size and toss with half the lime³ juice.

3. Whisk together soy sauce, sesame oil, remaining lime³ juice, and black pepper.

4. Gently fold the salmon¹, avocado², and dressing—keep the pieces intact.

5. Shape the tartare into a neat mound or ring mold, then garnish with chopped green⁶ onion and toasted sesame seeds.

6. Serve immediately while the salmon¹ stays chilled and the avocado² holds its color.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.