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
Scale
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
