Salmon tartare with avocado and mango

2023-05-09 Recipe Author Worldrecipes.eu

Salmon tartare with avocado and mango
This time, we suggest you don't be scared and try some raw salmon. The most important thing is that the fish is really fresh and of high quality, and then it's simple and fantastically tasty. This salmon tartare with avocado and mango is like a happy marriage between French and Japanese cuisine. The ingredients go perfectly together, and of course sometimes the wasabi horseradish brings a little 'anger' with its spiciness, but the avocado's mildness quickly calms things down. Well, you see, you must try it for yourself. This is one of those salmon dishes that, the first time you taste it, you say 'super' out loud and want to lick your fingers.

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Ingredients

    • the freshest salmon fillet: ~300 grams
    • Ripe avocados: 1
    • Ripe mangoes: 1
    • fresh coriander: a little
    • toasted sesame oil: 1 tbsp.
    • lime juice: from 1 piece
    • wasabi horseradish: 1 teaspoon
    • soy sauce: 1 tbsp.
    • salt
    • pepper
    • sesame seeds

    Recipe Directions

  1. 1. Place the salmon fillets in the freezer for about 10-15 minutes to set slightly before cooking. This will help the salmon to cut more easily and produce nice, unbroken pieces.
  2. 2. While the fish is resting in the freezer, prepare the sauce. Place the wasabi horseradish, soy sauce, lime juice, toasted sesame oil, salt and pepper in a bowl. Mix everything very well.
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  4. 3. Then finely chop the avocado and mango and set aside.
  5. 4. Remove the salmon fillets from the freezer, cut off the skin and cut them into cubes of half a centimetre or 1 centimetre. Place the diced fish in the bowl with the sauce, add the chopped coriander and sesame seeds and stir.
  6. 5. Then take a pastry ring, a mould, and if your hands aren't shaky, form a nice, layered stack. Since the recipe is for two people, you will make two portions. On the very bottom, place the diced avocados, then the mangoes, then the salmon cubes on top. If there is a lot of sauce left in the dish, that's okay. Do not pour the remaining sauce on the tartare, as there will be enough on the fish itself and it will not make a big puddle on the plate (I speak from experience).
  7. 6. Sprinkle some more sesame seeds and chopped coriander on top and serve with bread or prawn chips. If you want an even more filling meal, you can also serve it with boiled rice. Enjoy!
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