Salmon Tartare
serves 6/8
ready in 1h
For the salmon tartar
600 gr fresh salmon
grated lemon zest
1 tablespoon chopped dill
1 tablespoon olive oil
salt-pepper
for the light Guacamole
2 ripe avocados
1 squeezed lemon
2 chopped spring onions
salt-pepper
2 tablespoons olive oil
1 tablespoon balsamic vinegar
salt-pepper
Optional:
1 tablespoon chopped cilantro
1 chopped chilli pepper
Before eating any raw fish you always have to put in the freezer for at least 7/8 hours (maximum overnight). It is the only way to clean the meat and kill bacterias.
The salmon has to be minced with a knife. Take the skin away. Take eventual bones away. Slice in thin slices. Cut each slice in fine sticks, and then in very small cubes. Once you have done this with the lame of the knife beat the meat in order to mince it throughly.
Put the minced fish into a bowl. Add salt, pepper, dill, lemon zest, olive oil. Stir. Put in fridge for 15 min.
Peel the avocados. Put them on a cutting board and mash it with a fork. Put everything in a bowl. Add the rest of the ingredients (also the optional ones). And stir.
Now you could help yourself with a circle mould (like the ones to cut buiscuits – 14 cm diameter) or do it yourself hamburger. Create an hamburger 2 cm high with the salmon mix. Be careful as the lemon is taking out the juice of the salmon meat, drain it before putting it into the plate.
Now take the avocado mix and put a tablespoon on top of the salmon, again create a sort of hamburger on top of it. Decorate with some dill (or cilantro) and a bit of extra-virgin olive oil.