SALMON TARTARE

SALMON TARTARE

Salmon tartare recipe mix with capers, shallot, chives, dill, and avocado together. This mixture can keep in the fridge for up to 2 hours until you are ready to serve. When ready to serve, mix with lemon juice, extra-virgin olive oil, salt and black pepper, to taste.

SALMON TARTARE

Course Appetizer
Cuisine French
Prep Time 15 minutes
freezing time 1 hour
Servings 1 people

Ingredients

  • Smoked salmon...............................120 gm
  • Ripe Avocado.....................................1 no
  • Shallots................................................1 no
  • Olive oil.................................................1 tbsp
  • Chives..................................................1/2 tbsp
  • salt.........................................................to taste
  • Pepper ................................................to taste
  • Lemon juice........................................1 tbsp
  • Mayo.....................................................2 tbsp
  • Iceberg lettuce...................................50 gm
  • Parsley ...................................................A spring

Instructions

  1. Well wash the iceberg lettuce and shredded it.
  2. Scoop the avocado pulp and dice by sharpening knife into approximately ½-1 cm cubes.
  3. Mix with chopped shallots, salt, lemon juice and pepper.
  4. In a bowl take smoke diced salmon mixed with same ingredients and capers , this mixture keep in the freezer for up to 2 hours.
  5. Then shredded lettuce mix with mayo and add salt, pepper.
  6. Whenever all are ready to serve take a mould ,first place the remaining shredded lettuce in the mould then shredded mayo and mixture of avocado press down gently and firmly with the back of a spoon.
  7. Then at the last place the smoked salmon mixture on top it and serve with parsley sprig.

 



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