Tartare of duo of salmon with avocado cream and horseradish oil.

I found this recipe in a magazine from our local supermarket, and decided to give it a go, although I changed it a bit to my liking. It’s a perfect appetizer for a festive meal. Salmon tartare recipe is the easiest, yet the most elegant way to serve fish.

It is recommended to freeze the fresh salmon for about 1 h before using it in order to reduce the number of microorganisms that could contain the flesh. And it also makes it much easier to cut.

Ingredients (6p):

  • 1 bio lemon
  • 1/2 cucumber
  • 1 small red onion
  • 2 tbsp extra virgin olive oil
  • 1/2 bunch of dill
  • Himalayan salt
  • black pepper
  • 1 apple (Granny Smith)
  • 200 g fresh salmon fillet (sashimi quality)
  • 200 g smoked salmon fillet

For the horseradish oil

  • 4 tbsp. olive oil extra pure
  • 2 tsp freshly grated horseradish
  • 1 tsp honey (for horseradish oil)
  • zest and juice of 1 lemon
  • 1/4 tsp soy lecithin

For the avocado cream

  • 1/2 bunch coriander
  • 2 tbsp. olive oil extra pure
  • 1 tbsp Dijon mustard
  • 2 tbsp. sour cream
  • 2 avocados
  • juice of 1/2 lemon

Method:

  • Cut the 2 types of salmon into very small cubes.
  • Add the chopped red onion, half of the grated lemon zest, together with the peeled, and deseeded cucumber cut into a very fine brunoise (1,5-2 mm).
  • Add the unpeeled apple, chopped in a very fine brunoise, together with 2 tbsp of chopped dill, the olive oil, salt and pepper.
  • Mix, cover and leave at least 30 minutes in the refrigerator (a few hours if possible).

For the avocado cream:

  • Add the pulp of the avocados to the mixer’s cup.
  • Add the lemon juice, the chopped coriander and the rest of the ingredients.
  • Mix into a thick and smooth cream. Put them in a piping bag in the refrigerator.

For the horseradish oil:

  • Grate the zest of 1 lemon very finely and squeeze the juice of the lemon.
  • Add honey ,grated horseradish , soy lecithin and oil and puree with an immersion blender. Pass through a fine mesh sieve.

Plating.

  • Use small serving rings to arrange the tartare on a plate (or make quenelles).
  • Pour some of the horseradish oil around it.
  • Add some dots of avocado cream and finish to taste with pomegranate seeds, sesame seeds, cucumber sticks, herbs, apple balls, red onion …

If you tried this salmon tartare recipe, don’t forget to share it on IG and tag me @platefulflavors or let me know how it went here in the comments – I love hearing from you!

Tartare of duo of salmon with avocado cream & horseradish oil