Description
Indulge in a vibrant salmon tartare that harmoniously blends the rich flavors of fresh sushi-grade salmon with the earthy sweetness of roasted beetroot and the creamy texture of ripe avocado. Drizzled with a zesty lemon vinaigrette, this dish is as visually stunning as it is delicious. Perfect for impressing guests at dinner parties or enjoying at summer picnics, each bite offers a delightful taste experience. Easy to prepare yet incredibly elegant, this salmon tartare is sure to be a favorite!
Ingredients
Scale
- 8 oz sushi-grade salmon, diced
- 1 medium beetroot, roasted and cubed
- 1 ripe avocado, sliced
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- 1 tbsp capers, rinsed
- Fresh dill or chives (to taste)
- Salt and pepper (to taste)
Instructions
- Preheat oven to 400°F (200°C). Wrap beetroot in foil and roast for about 45 minutes until tender. Let cool before peeling and cubing.
- Dice the sushi-grade salmon into uniform cubes for even mixing.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to create the vinaigrette.
- In a mixing bowl, gently combine diced salmon, beetroot cubes, capers, and herbs.
- Layer the salmon mixture and sliced avocado on a plate or use a ring mold for presentation. Drizzle with lemon vinaigrette.
- Garnish with extra herbs or microgreens before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: International
Nutrition
- Serving Size: Approximately 4 oz (113g)
- Calories: 210
- Sugar: 2g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg