September 10, 2010

Salmon avocado tartare

At this time of the greatest salmon season, I just can't limit myself with one salmon recipe. It's a great thing that these recipes can be adapted to the other types of fish . Tuna would be perfect here too! This impressive dish is so easy to make, with little bit of preparation. Probably the most unusual part is fish scraping, but honestly, it's fun. My eight years old enjoyed it!


Recipe is flexible too, with or without avocado and tomato relish..
Shape it with cookie cutters or else..


Salmon Tartar Recipe


Salmon Carpaccio:
1 lb salmon, scraped
1/4 cup lime juice
1 tablespoons mustard
1/4 cup capers, drained
1/4 cup finely chopped scallions
2 tablespoons olive oil
2 tablespoons finely chopped cilantro
Salt and freshly ground pepper


Scrape whole salmon piece in the bowl Combine all ingredients in a medium bowl and season with salt and pepper to taste.
Up to this point, you have a nice Salmon Carpaccio: Just as an appetizer, better cut the salmon instead of scraping, and leave it for a few hours so lime and spices marinate / "cook" the salmon completely.


Avocado paste:
2 Haas avocados, peeled and pitted
2 tablespoons fresh lime juice
2 tablespoons of chopped onion
Salt and pepper to taste

Tomato Relish:
1 chopped tomato
1 teaspoon of chopped hot jalapeno
1 tablespoon  chopped onion
chopped cilantro (1/4 of teaspoon)

To assemble hearts:
Place avocados, lime juice in a medium bowl and mash with a fork until almost smooth, but some texture remains. Add the onion and fold until almost combined and season with salt and pepper to taste.
Assemble: Fill the moulds with salmon tartar in the center , top with a teaspoon of avocado paste and 1 teaspoon  of tomato relish.  Serve immediately.





Child can do it!

No comments: