Salmon Tartare
By LiliMarti
Ingredients
- 12 oz fresh salmon
- 2 avocados
- 1 cucumber
- 18 pitted olives
- 1 tub Greek yogurt
- 3 tablespoons olive oil
- Juice of 1 lemon
- 1 bunch of mixed herbs (dill
- mint or cilantro
- chives
- tarragon)
- 1 teaspoon pink peppercorns
- salt and pepper
Details
Servings 6
Level of difficulty Easy
Preparation time 25mins
Cost Average budget
Preparation
Step 1
Wash herbs, pat dry and chop. Mix the herbs with yogurt. Whisk olive oil and lemon juice.
Step 2
Peel and seed cucumber. Prepare avocado. Dice, cucumber, avocado and fresh salmon and olives. Mix with 2 tablespoons of lemon-oil sauce. Chill at least 1 hour.
Step 3
Toss just before serving, mix the remaining lemon oil and crushed pink peppercorns in yogurt sauce. Salt and pepper. Add the diced salmon and vegetables.
Step 4
Form tartar with the assistance of a circle mold of about 3-4 inches, on serving plates. Garnish with fresh herbs, a slice of tomato, or black olives.
Step 5
Serve with salad or with a mixture of wild rice.
Serve chilled.
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Chef Tips and Tricks
These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!
Ingredients
- 1/2 cup rice vinegar
- 2 tbsp sugar
- 2 cups cooked sushi rice
- 1 cup soy sauce
- 1/4 cup chopped cilantro
- 2 tbsp seasame oil
- 1 tsp chili paste
- Salt
- 1 mango, diced
- 1 avocado, diced
- 1 lb salmon, diced
Method
- Combine the rice vinegar and sugar.
- Stir though the cooked sushi rice, and with wet hands, shape into balls.
- Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
- Refrigerate for 15 minutes.
- In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
- Combine the mango, avocado and salmon.
- Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
- Remove the rice cups from the refrigerator, and peel off the parchment paper.
- Distribute the salmon mixture between the rice cups.
- Garnish, serve and enjoy!
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