Name: Salmon Tartare with Avocado
Prep time: 20 min
Total time: 20 min
Yield: 4 portions
Ingredients: 400 g salmon; 1 pc shallot; 2 tablespoons capers; 1 handful dill; 1 pc lemon; 1 pc lime; 2 tablespoons extra virgin olive oil; 1 teaspoon dijon mustard; salt; black pepper; 1 pc avocado; 1 pc baguette

Step by step process

Preparing the salmon

1
For the salmon tartare, get sushi-grade fish ready and first chill it thoroughly in the refrigerator. Cold flesh is much easier to cut and holds its shape.
2
Remove any skin and bones from the salmon, then with a sharp knife cut it first into slices, then into strips, and finally into small cubes about 5 mm on each side. Do not blend or mince it finely, as the cubes should stay visible.
3
Transfer the diced salmon to a chilled bowl and return it to the refrigerator while you prepare the rest.

Dressing and mixing

4
Peel the shallot and cut it into the finest possible dice. Coarsely chop the capers and finely chop the dill.
5
In a bowl, combine the lemon and lime juice with the olive oil and Dijon mustard. Whisk the dressing with a fork until it comes together into a smooth emulsion.
TIP:
Add 1 teaspoon of Dijon mustard to the dressing, and slowly drizzle in the oil in a thin stream. For a stable emulsion, use a blender or a jar with a lid, and shake well.
6
Add the shallot, capers, and dill to the chilled salmon, pour over the citrus dressing, and mix gently. Season with salt and pepper to taste and let it rest in the refrigerator for 5 minutes so the flavors meld.

Serving

7
Cut the baguette diagonally into thin slices and toast them until golden in a dry pan or in the oven.
8
Halve the avocado, remove the pit, and slice the flesh thinly. Mound the tartare on a plate using a ring mould, arrange the avocado slices around it, and serve right away with the toasted baguette.
TIP:
A ripe avocado yields slightly to gentle pressure, but it should not feel mushy. Cut it lengthwise around the pit, twist the halves in opposite directions, and scoop out the flesh with a spoon. A hard avocado is usually less flavorful and has a poorer texture.

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