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Cooking + Entertaining

Salmon and avocado tartare: the recipe for a light and refined starter

Salmon and avocado tartare: the recipe for a light and refined starter


Extra virgin olive oil

The salmon and avocado tartare it’s a antipasti light, refined and with a delicate taste: a tasty variant of the simplest Salmon tartare. It is perfect to serve as appetizer for Christmas or for Special occasionsbut you can also enjoy it as a second course.

Like the classic meat tartarcan be prepared in a few minutes, with raw and first choice ingredients: ripe avocado e already frozen salmon fillet – Or, smoke -, to avoid contamination and risks. We season both with fresh lime, salt and chives and, finally, we serve in a scenographic way, using a pastry ring.

Find out how to make this elegant salmon and avocado tartare, and if you’re looking for alternative ideas, try it too salmon tartare and crunchy vegetables and the Tuna tartar sauce.

How to prepare salmon and avocado tartare

To prepare the salmon and avocado tartare, make sure you have a Norwegian or already frozen salmon fillet available. Next, take the salmon fillet and remove any remaining bones or skin residue 1.

Then cut it into cubes 2.

Peel and finely chop a spring onion 3.

Transfer the spring onion to a plate with the salmon 4. Add a drizzle of oil, the juice of half a lemon, salt, pepper and chopped chives 4. Mix everything gently, cover with a sheet of transparent film and leave to flavor for 10 minutes.

Meanwhile, clean the avocado, which must be at the right stage of maturity. To check that it is sufficiently ripe, touch it gently with your fingers: if it is hard, it means that it is not yet ripe. If, on the other hand, it is soft to the touch, then it is ready to eat. Remove the skin from the avocado 5.

Cut the pulp into cubes 6season it with extra virgin olive oil, salt and pepper and mix.

At this stage, you can prepare the tartar. Take a round cookie cutter 10 cm in diameter and place it on a serving platter. Lay the avocado on the bottom and press lightly with the spoon to compact it. Add a layer of salmon and repeat the operation. At the end, remove the cookie cutter, gently and decisively. The salmon and avocado tartare is ready to be served: serve it immediately with a few black peppercorns and a sprig of chives seven.

Which salmon to use for the tartare?

To prepare a perfect tartare, always choose a Salmon already shotthat is to say treated at a very low temperature. To be on the safe side, you can freeze it for at least 96 hours at -18 degrees. Alternatively, you can choose del smoked or canned salmon, which you just need to cut into cubes. If you prefer, however, you can cook the salmon cubes for a few minutes in a pan.


To garnish the tartare you can also use del fresh parsley, a few sheets of rocket salad or, for a splash of color, del mango cut into cubes. To flavor it even more, however, you can add a few drops of spicy oil Oh you soya sauce to seasoning.


We advise you to prepare the tartare just before serving it: this will prevent the avocado from turning black due to the natural process of oxidation, thus spoiling the aesthetics of the dish. If there is any left, you can keep it in the refrigerator by 12 oreplaced in an airtight container.

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