- SERVES 4
- For the Norwegian salmon tartare
- 300g skinless, boneless Norwegian salmon, diced into ½cm cubes
- 2 tsp chopped capers
- 2 chopped cornichons
- zest of 1 lemon
- 1 tsp lemon juice
- ¼ tsp dijon mustard
- 1 tsp honey
- flaky sea salt and freshly ground black pepper
- For the salsa
- 1 small red onion, finely diced
- 1 small red chilli, finely chopped
- 4 large ripe tomatoes, peeled, deseeded and diced
- 70ml tomato passata
- 10ml sherry vinegar
- 50ml olive oil
- 1 tsp chopped tarragon
- flaky sea salt and freshly ground black pepper
- For the avocado cream
- 75g avocado
- 2 tsp mayonnaise
- 2 tsp crème fraîche
- flaky sea salt
- lemon juice to taste
- To serve
- 1 ripe avocado
- watercress or rocket leaves
Norwegian Salmon Tartare with avocado and a chilli and tomato salsa
Norwegian Salmon Tartare with avocado and a chilli and tomato salsa
A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Norwegian Salmon Tartare with avocado and a chilli and tomato salsa recipe.
Ingredients
Method
Mix the Norwegian salmon with all the remaining ingredients for the tartare and set aside at room temperature for 30 minutes. Check and adjust the seasoning.
Mix all the salsa ingredients together and leave at room temperature for 30 minutes. Drain any excess liquid and check the seasoning.
Purée the avocado with the mayonnaise and crème fraîche. Season with salt and lemon juice. If making in larger quantities, a little Sosa anti-oxidant will help to retain the colour.
To serve, divide the tartare between 4 stainless steel rings, press down to level the surface, then gently lift off the rings. Quenelle the avocado cream on to the tartare and add salsa to the plates. Finish the dish with slices of ripe avocado and the salad leaves.
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