An amazing salmon tartare with avocado and strawberries taking inspiration from North American and Asian flavors for a great summer treat!
During the summer, I often get inspired by what is growing in my garden. This year, I gave a try to nasturtium plants which give a bounty of edible flowers and leaves. Not only are they beautiful and tasty, but it adds great color to your garden. It also pairs really well as a garnish for salmon tartare!
What do you need to make this salmon tartare?
Salmon: To do a salmon tartare with avocado and st, make sure you go for sushi-grade salmon that can be eaten raw safely.
Corn chips: Corn chips are a great addition to a salmon tartare adding a good crunch to every bite.
Cucumber: Adds freshness and a nice crunch to the tartare.
Shallot: A type of onion that looks like a small, elongated onion but with a milder flavor and a hint of garlic.
Herbs: Coriander stems and leaves, parsley, and dill add to the flavor profile of this dish.
Condiments: sesame oil, seeds, olive oil, wasabi paste, lime juice, ginger, salt, and pepper
Avocado: Avocado adds richness and creaminess to the dish. It goes naturally well with salmon.
Spicy sour cream: sour cream mixed with Sriracha sauce to add a kick to the tartare.
Strawberries: When in season, strawberries add color and a touch of sweetness to the tartare which just elevates the flavor profile of the dish.
Nasturtium flowers (optional): This edible flower has an amazing flavor profile with a touch of sweetness and a spicy undertone. Blends perfectly with the fattiness of salmon.
How to make salmon tartare?
Salmon tartare is pretty straightforward to make and require just a few key steps:
Preparing the salmon
Start by getting two bowls of different sizes and fill the larger bowl with ice and insert the small bowl within. This will keep your salmon cold while you are cutting it and preparing your tartare.
Use a really sharp knife and cut it to your desired consistency. You should aim for 1/4 inch or smaller pieces.
Getting the condiments together
Prep your condiments ensuring everything is cut in very small dice of equal sizes. Lightly mix together. If you are not too sure about spicier ingredients like wasabi, add it gradually and taste it often as you are preparing your tartare.
Mixing and seasoning
This is the fun part of preparing your salmon tartare as you are balancing the flavor profile. You are aiming for a balance between salty, sweet, tangy, and spicy from a taste perspective as well as a texture that is both unctuous and crunchy.
I typically end up balancing with salt, pepper, sour cream, lime juice, and wasabi until I get a perfect balance.
Use a circular or square metal mold and fill it with the salmon tartare with avocado and strawberries mixture to obtain the desired shape and thickness for your tartare portion. Add your spicy sour cream on the side, strawberry slices, and garnish the top with dill leaves, a nasturtium flower (optional), and sesame seeds.
I usually serve the salmon tartare with crunchy vessels like corn chips or bread croutons.
What other tartare recipes can I make?
- 1 lb salmon filet
- 1 tbsp of coriander stalks, finely chopped
- 1 shallot, finely chopped
- 1/2 tbsp wasabi (or more if you like it spicier)
- 1 tsp of ginger, finely chopped
- 3 tbsp of lime juice
- 1 tbsp of extra virgin olive oil
- 1 tsp parsley, finely chopped
- 1 tsp of dill leaves, finely chopped
- 1/2 tsp of salt
- 1/4 tsp of fresh cracked black pepper
- 1 tbsp of coriander leaves, chopped
- 1 tsp of grilled sesame oil
- 2 tbsp of light sour cream
- 1 tsp of black and white sesame seeds
- 8 strawberries, finely diced
- 1 Lebanese cucumber, diced finely
- Corn chips to serve
- Nasturtium flowers (optional) for garnish
- Dill leaves for garnish
- 1 Avocado, finely diced
- Take a large and a medium bowl and add ice to the large bowl to keep your tartare fresh in the medium bowl during the preparation.
- For the salmon, if you don't want to skin and cut your filet, you can ask your fishmonger to do it for you. Otherwise, take the skin off the salmon with a very sharp knife sliding along the fillet while pulling on the flap of skin. Remove the darker portion in the middle of the filet.
- Cut your filet into small dice (about a 1/4 inch) for your tartare and put it in the iced bowl.
- Mix sour cream with Sriracha to your desired spice level. Reserve.
- Put the herbs, wasabi, shallot, lime juice, ginger, sesame oil, sesame seeds, olive oil, sour cream, cucumber, salt, and pepper in a bowl and mix together. Add the ingredients for the preparation with the salmon and gently fold until mixed.
- Taste and adjust the preparation with lime, salt, pepper, wasabi, or sour cream until you're happy with the mixture.
- To plate, use a circular or square metal mold and fill it to obtain the desired shape and thickness for your tartare portion.
- Garnish with your spicy sour cream on the side, strawberry slices, and garnish the top with dill leaves, a nasturtium flower (optional), and sesame seeds.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.