Normally, a tartare is prepared with beef. In our case, of course, we go for fresh salmon. Together with avocado and dill, the result is a refreshingly light dish, suitable for an aperitif or a starter.
Ingredients for 4 people
- 300 g fresh salmon fillet without skin
- 2 cloves of garlic
- 1 organic lime
- 1 spring onion
- 2 ripe avocados
- 2-3 stalks fresh dill
- 1 tablespoon olive oil
- ground pepper
Rinse the salmon, pat dry with kitchen paper and carefully remove any remaining bones with tweezers. Peel the garlic and chop finely. Season the salmon with pepper and a little salt, spread the garlic over it and chill for about 15 minutes.
In the meantime, prepare the remaining ingredients. Wash the lime in hot water and finely grate the zest with a grater. Squeeze the juice from the lime. Clean the spring onions, wash and cut diagonally into rings. Wash the avocados, carefully cut in half with a knife and remove the pit. Scoop out the avocado flesh with a tablespoon and dice. Sprinkle the avocado cubes with 1-2 tsp lime juice and season with pepper and a little salt, mix carefully. Rinse the dill, shake dry and chop finely. Translated with www.DeepL.com/Translator (free version)
Cut the salmon into fine cubes with a knife. Mix with 1 tsp lime zest, olive oil, spring onions and the dill. Season with pepper and a little salt.
To serve, fill 4 rings (diameter: 10 cm) with the avocado cubes, then place the salmon cubes on top, carefully remove the rings. Garnish with some cress if desired. Toast the wholemeal bread slices briefly in the toaster and serve with the salmon tatare.