Salmon Tartare with Avocado Mousse recipe

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Ingredients

1 ½ pounds salmon fillets, cut into 1/4-inch cubes
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
1 teaspoon freshly ground pink peppercorns
½ teaspoon cream of balsamic (balsamic glaze)
2 tablespoons capers
2 tablespoons chopped fresh dill
12 chives
2 firm-ripe California avocados, chilled
⅛ cup firm-ripe papaya flesh
1 tablespoon fresh lime juice
1 pinch salt
⅓ cup heavy cream, chilled

Nutrition Info

581.6 calories
carbohydrate: 11.5 g
cholesterol: 127.6 mg
fat: 44 g
fiber: 7.2 g
protein: 36.7 g
saturatedFat: 10.9 g
servingSize: -
sodium: 283.2 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place salmon in a bowl, preferably wooden. Combine olive oil, lime juice, orange juice, peppercorns, and balsamic cream in a separate bowl. Add dressing, capers, and dill to the salmon. Toss gently but well.

  2. Decorate each plate with 3 chives.

  3. Scoop avocado flesh into a food processor. Add papaya, lime juice, and salt and puree until completely smooth.

  4. Beat cream in a bowl using an electric mixer until stiff peaks form. Fold avocado mixture into cream gently but thoroughly. Avocado mousse can be served in a freestanding gravy boat or placed around tartare on a plate.

Recipe Yield

4 servings

Recipe Note

This salmon tartare is absolutely the most amazing appetizer ever. Fresh and flavorful and very simple to prepare. Great in the summer on a patio with a nice glass of chilled Sancerre or Vouvray for your choice.

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