Salmon tartare with avocado
by Tavolino
A fresh, light salmon tartare that impresses with the combination of creamy avocado and savory smoked salmon. Perfect as an elegant appetizer for a healthy menu.
Ingredients
- Avocados 3
- Cucumber 0.5
- Dill 2 sprigs
- Lemon juice 1 tbsp
- Worcestershire sauce 4 dashes
- Dijon mustard 1 tsp
- Honey 1 tsp
- White wine vinegar 3 tbsp
- Olive oil 50 ml
- Capers 45 g
- Salt to taste
- Pepper to taste
- Tomatoes 2
- Smoked salmon 350 g
- Cress 1 punnet
Preparation
- 1
Halve 3 avocados, remove the pits, scoop the flesh out of the skins and cut into small cubes.
- 2
Wash and trim 0.5 cucumber and also cut into small cubes.
- 3
Wash 2 sprigs of dill, shake dry and finely chop.
- 4
Mix the avocado and cucumber cubes in a bowl with the chopped dill, 1 tbsp lemon juice and 4 dashes of Worcestershire sauce.
- 5
For the dressing, whisk together 1 tsp Dijon mustard, 1 tsp honey, 3 tbsp white wine vinegar and 50 ml olive oil in a small bowl.
- 6
Stir 45 g capers into the dressing and season with salt and pepper to taste.
- 7
Briefly blanch 2 tomatoes in boiling water, peel off the skin and remove the seeds.
- 8
Finely dice the tomato flesh and fold it into the prepared dressing.
- 9
Arrange the avocado-cucumber mixture on 4 plates using cooking rings.
- 10
Carefully lift off the rings.
- 11
Tear or cut 350 g smoked salmon into pieces and distribute over the tartare.
- 12
Drizzle the salmon tartare with the dressing.
- 13
Cut 1 punnet of cress from the tray and garnish the salmon tartare with avocado with it.