There is no better way to enjoy a good salmon than prepared with some cold technique, like this salmon tartare with avocado base, which also has a delicious dressing. Salmon is a very healthy fish rich in Omega 3, which makes it a good helper to control cholesterol. That is why when cooked in this way, we will better preserve its beneficial properties.
Something to keep in mind when cooking raw fish without heat techniques is that it is highly recommended to have it frozen previously at least 2 days prior to preparation. This process is done in a preventive way, to eliminate possible parasites from the piece, such as anisakis.
Ingredients:
(For two people as a single dish or 4 people as an aperitif).
- 250 - 300 gr. fresh salmon.
- 1 avocado
- 1/2 small spring onion.
- The juice of 1/2 lemon.
- 2 tablespoons of soy sauce.
- 1 tablespoon of mustard.
- 1/2 teaspoon of wasabi paste.
- 5 tablespoons of virgin olive oil.
- Salt and pepper.
- Onion sprouts and salmon roe to decorate.
Preparation of the salmon tartare:
The salmon is going to be seasoned with a dressing, which is the first thing we are going to prepare. We start by chopping the chives very small and we put it in a deep bowl or fresh. Add the vinegar, soy sauce, juice of half a lemon, wasabi, mustard and 3 tablespoons of olive oil. We mix all this with energy, so that it is almost emulsified.
Cut the salmon into very small cubes and add it to the container with the dressing. We mix well until all the pieces are well impregnated. We let rest the fish in its seasoning while we continue with the recipe.
We cut the avocado in two halves, we remove the bone and we are removing its meat with the help of a spoon. We cut it into very small dice as well and put it in an empty bowl. Add a tablespoon of olive oil, salt and pepper and mix. This would be the way to mount it in two colors, as seen in the image, although we can also mix everything together with the salmon directly.
We assemble the tartar helping us with a plating ring or with the way we like the most. In this case it has been given a triangular shape. To do this, we put a first thinner layer of avocado as a base and we continue with a thicker one of seasoned salmon. To decorate the tartare, we will use onion sprouts and salmon roe, although we can also choose sesame, capers or caviar substitute.