Salmon & avocado tartare

Love it or ... love it

Salmon & avocado tartare

Salmon is one of my favorite ingredients, I especially like it raw because it has so much more flavor than cooked. I know... some people don't like the idea of eating raw fish, but once you've tasted the fresh and almost sweet taste of raw salmon, you'll want more!

And what goes better with raw salmon than avocado? The combination of the two is almost divine.
There are lot's of ways to make salmon & avocado tartare, I like to keep the taste from the salmon and the avocado as pure as possible by not adding a lot of ingredients.

This tartare is perfect as a starter or as a light lunch on a nice summer day, and it is really easy and fast to prepare.

Wine tip: Raw salmon goes really good in combination with a fruity, flowery white wine. A Riesling wine will do the job perfectly. The Riesling grapes display a flower aroma and the high acidity is perfect to counter the fat omega-3 oils of the salmon.

Salmon tartare

Ingredients: 

• 400gr salmon (put it in the freezer for an hour or two before using it, it kills bacteria and it will cut easier)
• 1 ripe avocado
• 1 lime or lime juice
• 1 tsp of light soy sauce
• sesame seeds
• 10gr chopped chive
• salt & pepper
• some rocket salad

Preparation:

Dice the salmon and the avocado into brunoise (see terminology list). Carefully mix them in a large bowl with the soy sauce, chive and some lime juice. Add pepper and salt, not to much salt because the soy sauce is already a bit salty!

Put the salmon tartare on your plate, if you have a serving ring you can use it to make a nice tower.

Garnish with sesame seeds and some rocket salad leafs.

Serve with toasted ciabatta bread or other bread.

Enjoy!

April 28, 2013