Let me tell you, this Salmon Tartare with Beetroot & Avocado is one of those dishes that will make you smile with each gorgeous bite! It’s a feast for both the eyes and the palate: buttery salmon, earthy beets, and creamy avocado all layered into a show-stopping appetizer that’s as easy to put together as it is beautiful on the plate. Each ingredient is purposefully chosen to create a harmonious blend of color, freshness, and flavor—making it a standout for everything from dinner parties to a sunny afternoon treat.
Ingredients You’ll Need
You won’t believe how a handful of quality, vibrant ingredients can come together for an appetizer so impressive! Each player here has a special job: from the rich salmon to the jewel-toned beetroot, and the zesty little touches that tie it all together. Don’t skimp on the freshness—these essentials make every bite of Salmon Tartare with Beetroot & Avocado sing.
- Sushi-grade salmon: Freshness is non-negotiable here—make sure to use only high quality, sushi-grade salmon for safety and flavor.
- Cooked beetroot: Finely diced beetroot brings an earthy sweetness and stunning color contrast to your tartare.
- Avocado: Choose a ripe avocado for creamy texture that perfectly complements both salmon and beetroot.
- Lemon juice: Besides keeping the avocado bright, it offers a burst of tangy freshness in every layer.
- Olive oil: A drizzle brings out the rich flavor of salmon and adds shine to your tartare.
- Dijon mustard: Just a splash for a hint of heat and an extra little wake-up call for your taste buds.
- Soy sauce: Adds subtle umami, bringing all the flavors into perfect balance without overwhelming the delicate fish.
- Finely chopped chives: Fresh chives add a mild onion note and plenty of color.
- Salt and black pepper: Season gently to taste, letting those main ingredients truly shine.
- Microgreens (optional): Top with these tiny greens for a restaurant-worthy finish—totally optional but highly recommended!
How to Make Salmon Tartare with Beetroot & Avocado
Step 1: Prep the Avocado
Begin by gently dicing your ripe avocado into small cubes. Toss these in a small bowl with the lemon juice to coat every piece. This not only prevents browning but also infuses a subtle brightness that comes through in every bite of the Salmon Tartare with Beetroot & Avocado. Set the avocado aside while you move on to the salmon.
Step 2: Mix the Salmon Tartare
In a separate medium bowl, combine your finely diced sushi-grade salmon, olive oil, Dijon mustard, soy sauce, chives, and a pinch of salt and pepper. Stir gently to ensure everything is evenly combined. This step is crucial for infusing the salmon with flavor while maintaining its silky texture. If you want an extra depth of flavor, pop the mixture in the fridge for about 10 minutes to marinate.
Step 3: Prepare the Beetroot Layer
Finely dice your cooked beetroot to create cubes similar in size to your avocado and salmon. This consistency gives each forkful of Salmon Tartare with Beetroot & Avocado its signature balanced bite. The beetroot adds sweet, earthy undertones and that pop of vibrant magenta you just can’t resist.
Step 4: Assemble the Tartare
Now for the fun part—layering! On a chilled serving plate, use a round mold (or even a food ring) to layer first the diced beetroot, then the avocado, and finally spoon the salmon tartare on top. Press each layer gently to ensure a neat stack, then carefully lift the mold away to reveal your masterpiece.
Step 5: Garnish and Serve
Top with microgreens to finish, adding a little extra height and a burst of fresh flavor. The moment you remove the ring, your Salmon Tartare with Beetroot & Avocado will look absolutely stunning—so snap a picture before diving in! Serve right away with slices of toasted bread or your favorite crisp crackers.
How to Serve Salmon Tartare with Beetroot & Avocado
Garnishes
A finishing touch can turn this dish from beautiful to breathtaking. Scatter a few microgreens or delicate slivers of extra chives over the top for a fresh, herby crunch. If you love brightness, a final drizzle of lemon juice or a twist of zest won’t hurt either—these garnishes elevate the colors and flavors of your Salmon Tartare with Beetroot & Avocado.
Side Dishes
This appetizer plays exceptionally well with crisped baguette slices, gourmet seed crackers, or alongside a simple cucumber salad. Let the tartare shine by pairing with sides that are mild and not too busy—think subtle crunch and refreshing tang to complement every creamy, savory forkful.
Creative Ways to Present
For cocktail parties, try serving your Salmon Tartare with Beetroot & Avocado in mini clear glasses or spoons for a fun, pass-around treat. Individual tartare towers on small plates look elegant at the center of each setting, or scatter edible flowers and colored salts around your platter for a touch of modern artistry.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), store the Salmon Tartare with Beetroot & Avocado in an airtight container in the refrigerator for up to 24 hours. Press a piece of plastic wrap directly onto the surface to minimize discoloration, especially from the avocado.
Freezing
This is one recipe where freezing is not recommended—raw salmon and creamy avocado just don’t bounce back after time in the freezer. The dish loses its signature luscious texture, so savor it freshly made whenever possible.
Reheating
Salmon Tartare with Beetroot & Avocado is best enjoyed cold. No reheating needed—just give any leftovers a gentle stir before serving to rediscover those lovely layers and flavors.
FAQs
Can I use pre-cooked salmon instead of raw?
While you can substitute cooked salmon if you prefer, the result will be more like a salmon salad. Only raw sushi-grade salmon delivers that silky, decadent tartare experience.
How do I know if my salmon is sushi-grade?
Ask your fishmonger specifically for sushi or sashimi-grade salmon. It should be incredibly fresh, without any strong odor, and have a vibrant, glossy appearance.
Can I prepare Salmon Tartare with Beetroot & Avocado in advance?
You can prep the components a few hours ahead, keeping everything separate and tightly covered, but assemble just before serving to preserve texture and color.
What else can I use as a garnish?
Besides microgreens, thinly sliced radishes, edible flowers, or even a sprinkle of toasted sesame seeds can add both flair and a little flavor crunch.
Is Salmon Tartare with Beetroot & Avocado gluten-free?
Yes! As long as your soy sauce is gluten-free, this recipe is naturally free from gluten, making it a wonderful choice for a variety of diets.
Final Thoughts
If you’ve never made tartare at home before, Salmon Tartare with Beetroot & Avocado is a perfect place to start—simple, sophisticated, and truly unforgettable! Give this recipe a try the next time you want to treat yourself (or wow your friends) with something a little extraordinary. You’ll be reaching for seconds before you know it!
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Salmon Tartare with Beetroot & Avocado Recipe
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
Delight your taste buds with this elegant Salmon Tartare with Beetroot & Avocado recipe. It’s a refreshing appetizer that combines the delicate flavors of sushi-grade salmon, creamy avocado, and earthy beetroot, all brought together with a zesty dressing.
Ingredients
Salmon Tartare:
- 8 ounces sushi-grade salmon, finely diced
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon soy sauce
- 1 tablespoon finely chopped chives
- Salt and black pepper to taste
Additional Ingredients:
- 1 small cooked beetroot, finely diced
- 1 medium avocado, diced
- 1 tablespoon lemon juice
- Microgreens for garnish (optional)
Instructions
- Toss Avocado: In a small bowl, gently toss avocado with lemon juice to prevent browning and set aside.
- Prepare Salmon Tartare: In another bowl, combine diced salmon, olive oil, Dijon mustard, soy sauce, chives, salt, and pepper.
- Assemble Tartare: On a serving plate, layer the diced beetroot in a round mold, followed by avocado, then salmon tartare on top. Carefully remove the mold and garnish with microgreens if desired.
- Serve: Serve immediately with toasted bread or crackers.
Notes
- Ensure you use only the freshest sushi-grade salmon for safety.
- For extra flavor, you can marinate the salmon mixture in the refrigerator for 10 minutes before assembling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: French
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 3 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 40 mg
