Salmon tartare with avocado

Photo of the Salmon tartare with avocado – recipe of Salmon tartare with avocado on DeliRec

Salmon tartare with avocado

Name: Salmon tartare with avocado
Prep time: 30 min
Total time: 30 min
Yield: 2 Porções
Ingredients: 300 g Salmon fillet; 2 unit(s) Ripe Avocado; 2 unit(s) Unsweetened full-fat natural yogurt; 2 unit(s) Sicilian lemon; 2 tablespoon Chives; 1 unit(s) Leek; 1 unit(s) Dill; 1 coffee spoon Corn Starch; 1 tablespoon Balsamic Aceto Cream; 1 teaspoon fleur de sel; 500 ml Oil; to taste Olive oil; to taste Salt; to taste Pepper

🇧🇷Brazil

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(Português)

30 min(s)

2 servings

DeliRec

@delirec

Ingredients
Recipe

Salmon fillet300 g
Ripe Avocado2 unit(s)
Unsweetened full-fat natural yogurt2 unit(s)
Sicilian lemon2 unit(s)
Chives2 tablespoon
Leek1 unit(s)
Dill1 unit(s)
Corn Starch1 coffee spoon
Balsamic Aceto Cream1 tablespoon
fleur de sel1 teaspoon
Oil500 ml
Olive oil to taste
Salt to taste
Pepper to taste

Cut the salmon into small cubes. Season with fleur de sel, lemon zest, olive oil and black pepper. Book in the fridge.
Place a clean dish towel over a sieve over a bowl. Inside the cloth put the yogurt. Close with the sides of the cloth and take to the fridge for like 2 hours. Remove the drained yogurt from the fridge and season with zest of half a lemon, 1 tablespoon of chopped dill and 1 teaspoon of salt and mix well. Book in the fridge.
Remove the seed and skin from the avocado. Cut half of the avocado into cubes and mash the other half with a fork. Join the two parts and season with the ciboulette, juice of 1/2 Sicilian lemon, salt and black pepper to taste. Book in the fridge.
Cut the white part of the leek into very thin strips. Place in a bowl and mix with cornstarch. Fry in hot oil until starting to brown.
Start assembling by brushing balsamic vinegar cream on the bottom of the dish. With the help of a ring, place the avocado tartar on the base, followed by the sour cream and on top the salmon tartar. Finish with the leek crisp and dill leaves.
DeliRec in partnership with chef Raquel Novais.

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Salmon Tartare with Avocado by DeliRec in partnership with Chef Raquel Novais

The recipe for how to make salmon tartar with avocado has some processes and techniques to make it very tasty, but it is very practical to prepare, being the result of a great partnership between DeliRec and chef Raquel Novais, one of the many talented cooks that integrate our platform.

We always seek to bring a diversity of ideas to our users and cooking lovers and tartar is that kind of different and refreshing dish, a great option to make on a daily basis and also on special occasions.

Our partner, chef Raquel, was already a participant in the Masterchef Brasil program and reached the semifinals, did you know that? It focuses primarily on healthier eating and values a sustainable relationship with food, using fresh ingredients and creating recipes that are not only practical, but also affective.

If you like to cook, learn new and simplified recipes, here on our site and also through the application will be an incredible opportunity to let everyone happy, invite friends and family to try your food and receive many compliments in the kitchen!

Discover a little more about the origin of tartar!

One of the first things you need to know about tartar is that this dish can also be known as tartare or steak tartare (due to its shape). Despite being that type of food that people see as more “chic” and refined, served in prestigious restaurants, it has become popular over time and several variations have been created from the original, which can be made at home with vegetables, meats, fruits, fish, like this salmon tartar with avocado (avocado).

The name of the tartar has a connection with the tartars, a people who lived years ago and had the custom of preparing their food without the use of fire. At least that's what people believed, but that fact was being denied over time, despite the dish's name having remained.

There are many stories around the origin of tartar and the most assertive talks about it being created in Germany and later gaining popularity in France. From then on, he traveled to other countries and conquered his space in cuisine, pleasing the palate of many people.