Classic salmon tartare

Preparation time 20 minutes

Total time: 20 minutes

Ingredients

Avocado purée

2 fully ripe avocados
15 mL (1 tbsp.) 15% M.F. table cream
10 mL (2 tsp.) lemon juice
To taste, fleur de sel and freshly ground pepper

Salmon tartare

450 g (1 lb.) tartare-grade salmon fillet, skin removed
1 French shallot, finely chopped
30 mL (2 tbsp.) coarsely chopped capers
30 mL (2 tbsp.) minced fresh dill
15 mL (1 tbsp.) each of lemon zest and juice
10 mL (2 tsp.) olive oil
10 mL (2 tsp.) Dijon mustard
To taste, fleur de sel and freshly ground pepper

Directions

1. Place the avocado flesh, cream, and lemon juice in a bowl and use a hand mixer to purée until smooth. Season with salt and pepper to taste. Set aside.

2. Use a knife to remove any brownish bits from the salmon fillet, and then cut fillet into small cubes. Gently mix the salmon with all other tartare ingredients in a bowl. Season with salt and pepper to taste.

3. For a nice presentation, serve the tartare and avocado in layers using a cookie cutter. For each serving, start with the avocado purée on the bottom and top it with tartare. Press down gently before removing the cookie cutter.

4. Accompany with oven-toasted slices of baguette, lemon wedges, and microgreens of your choice.

Please enable cookies to be able to place your online grocery order.