salmon tartar with guacamole

This recipe for salmon tartar with guacamole is an easy and delicious recipe. Dare to prepare it following these simple steps! It is one of the most successful dishes on the Gastroshows menu.

See recipe

People:

4

Time:

20min

Difficulty:

Easy

Season:

All year round

Recipe

salmon tartar with guacamole step by step

By: Marc Grivé

Did you know that…?

Salmon has been a staple food in northeastern Europe for centuries. Adult specimens continue to fetch a high price in the market. Right now in Spain, its commercialization is almost completely monopolized by salmon cultivated in aquaculture farms, mainly from Norway, Scotland and Chile.

Ingredients

  • 1/2 filleted salmon, skinless
  • 1 bunch of chives
  • 60g teriyaki sauce
  • 30g of myrin
  • 2 drops of sesame oil
  • 1 lemon
  • 2 ripe avocados
  • 1 handful of sesame seeds
  • First, cut the salmon delicately and without breaking it, you can put it about 15 minutes before cutting it in the freezer, so when you cut it, the flesh will not break. You must cut it into small cubes.
  • Season with the teriyaki sauce, the mirin, the drops of sesame oil, add the handful of sesame seeds and the finely chopped chives. Season with salt and set aside in the refrigerator.
  • On the other hand, to create the guacamole, clean and mash the avocados with a little lemon juice so that it does not oxidize, reserve in a pastry bag or in a container where it does not have contact with oxygen to avoid oxidation.
  • To assemble, you can use a ring to give the salmon tartar a circular shape and decorate it with the guacamole cream. We have also used sesame oil caviar, but you can also decorate with black and white sesame and crunchy nori seaweed.

tip for the best salmon tartar with guacamole

It is important that the fish is fresh, look at the eyes, they must shine and not be sunken, the gills, they have to be red and the piece of fish has to be hard, it will mean that it is a fresh piece.

The marinating of the tartar should be done about 15 minutes beforehand so as not to cook the fish. For the guacamole it is important that the avocado is ripe. 

If you have any questions, leave us a comment and we will answer them.

 

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