Salmon and Avocado Tartare
Salmon with avocado, cucumber, radish, and fresh herbs in a citrus dressing
Ingredients
Salmon (Sushi grade)
Fish
10.6 oz
Avocado (стигле)
1 pcs
Cucumber
1 pcs
Radish
3 pcs
Soy sauce
Soy, Gluten, Wheat
0.7 fl oz
Olive oil
0.7 fl oz
Lemon
1 pcs
Dijon mustard
Mustard
0.2 oz
Honey
0.2 oz
Pine nuts
0.7 oz
Bread
Gluten, Wheat, Yeast
4 pcs
Butter
Dairy
0.7 oz
Wasabi optional
0.4 oz
Salt
0.1 oz
Black pepper
0.04 oz
Red onion
Dill
0.2 oz
Parsley
0.2 oz
Nutrition
Per serving: ≈ 740.0 kcal,
P 37.5 g,
F 42.5 g,
C 45.0 g
counted 14 of 18 ingredients — the rest are in pieces/ml or missing nutrition data
Prep
Chill the salmon well (10 minutes in the freezer makes it easier to slice). Cut into even 8–10 mm cubes with a sharp knife without bruising the fish.
Cooking
Cut the avocado , cucumber (without the seeded core), radish , and red onion into the same small cubes. Finely chop the dill and parsley .
For the dressing, whisk together the soy sauce , olive oil , lemon juice with zest, mustard, and honey using a fork.
Toast the pine nuts in a dry skillet for 2–3 minutes until lightly golden, shaking them constantly.
Toast the bread slices in butter until crispy and golden brown on both sides.
Just before serving, mix the salmon , vegetables, and herbs with the dressing, season with salt and pepper — do not let it sit too long so the vegetables don't release their juice.
Plate the tartare using a culinary ring, then remove the ring. Sprinkle with nuts and seeds, and garnish with sprigs of dill .
Serve immediately with warm toasts and wasabi on the side.
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