Blog, Snacks

Salmon & Avocado Tartare

1200 x 800 fetaured images - Book Salmon Avo Tatare

After an incredible week-long honeymoon in Bora Bora, Tahiti, Izzy and I became obsessed with raw fish dishes. Over there we ate stack-loads of raw mahi and tuna in salads, tartares and ceviche. This wee ripper is an adapted salmon and avocado stacked tartare. It is simply delicious and can be eaten either as a starter or a full meal — it is surprisingly filling. Note you’ll need a ring mould for this recipe.

Preparation Time: 10 minutes • Serves 4

Salmon layer

500g salmon fillets

1 tablespoon soy sauce

Juice of 1 lemon

Juice of 1 lime

2 tablespoons olive oil

2 tablespoons coconut cream

2 tablespoons chopped red onion

½ red chilli, de-seeded and chopped

Chives, chopped

Salt and pepper to taste

Avocado layer

3 avocadoes

2 tablespoons mayonnaise

1 drop wasabi sauce

salt and pepper to taste

Dash of olive oil

Sesame and chia seeds (optional)

Lime wedges, to garnish

Freshly ground black pepper

Method:

Skin the salmon fillets and cut into lengths and then small cubes. Mix the soy sauce, lemon juice, lime juice, olive oil, coconut cream, red onion, chilli, chives and salt and pepper together in a bowl. Leave to sit for 5 minutes while you make the avocado mixture, to allow the lemon and lime juice to soak into the salmon.

Cut the avocado into small cubes and add the mayonnaise, wasabi and salt and pepper. Add olive oil and mix gently. Mix in the sesame or chia seeds (if using).

Set the ring mould on a plate. Add a few scoops of the salmon mixture and pat down. Then add a few scoops of the avocado mixture and pat down. Remove the ring mould and you should have a nice little salmon and avocado tartare tower.

Add a lime wedge and some freshly ground black pepper.