There is no better way to truly enjoy the taste of fresh fish than by turning it into a tartare. Salmon is one of those kinds of fishes that is extremely suited for this. It is best to combine fatty fishes with other rich or fresh products, like avocado or Granny Smith as we do in this recipe.
We once read somewhere (we cannot remember where unfortunately), that the popularity of the avocado can be linked to the success of Instagram. 🙂 For some reason, there are plenty of people that have declared to be great fans of this fruit via this channel. Yes indeed, a fruit, because technically speaking the avocado belongs to the fruit category. Although this does not really matter, because bottom line, it’s just a very tasty and healthy product that is super easy to use in many different ways. Add the healthy properties of salmon to all that and you will get the ideal brain food combination on your plate.
- 300 g salmon fillet (sushi quality, no fat, skin or bones)
- 1 ts pink peppercorns
- 0,5 ts worcestershire sauce
- 0,5 Granny Smith apple
- Olive oil
- Fresh dill
- Freshly ground pepper
- Fleur de sel
- Sour cream
- Cress to decorate (e.g. Limon Cress)
- Grind the pink pepper, shallot, salmon fillet, lemon juice, olive oil, Worcestershire sauce, salt and pepper. For the fish, you can either dice it finely with a knife or use a food processor.
- Gently remove the pit from the avocado.
- Cut a slice off the bulging outside of the avocado so you can serve it on the side without letting it fall over.
- Fill the inside of the avocado with salmon tartare. If you would like to serve more salmon tartare and less avocado, you can hollow out the avocado just a bit more.
- Finish with cress and Granny Smith apple.
- Serve with a dip sauce made of sour cream and horseradish.