I love salmon tartare – and this recipe is not only ridiculously easy but also very tasty. It’s super practical if you are having a dinner party because you can prepare all the ingredients in advance and keep them in the fridge. Just make sure you mix everything at the last minute. If you wish, you can create a lot of variations depending on your mood or what you’ve got on hand. In the past, I’ve replaced the mustard, mayo, smoked paprika and pomegranate with grated fresh ginger, sesame seeds, pomelo and 1/2 tsp of sesame oil for more of an Asian taste and it was a hit.
Serves 2 as an entree and 4 as an appetizer
Ingredients
- 250 g fresh organic salmon fillet, skin off
- 100 g good quality smoked salmon
- A handful of pomegranate seeds
- 1/2 avocado cut in small cubes (optional)
- 1 tbsp whole grain mustard
- 1 tbsp mayo
- a pinch of smoked paprika (I use the hot kind but mild works well too)
- 1/3 cup of chopped fresh chives and cilantro
- Juice of one lime and zest of half a lime
(can be substituted with lemon, the zest can also be substituted with an organic lemon or lime essential oil) - Freshly ground epper to taste
Note: you could add salt but I find that the ingredients are salty enough as is.
Instructions
- Cut the salmon into small cubes (maximum 1 cm cubes). To make the salmon easier to cut, put it in the freezer for 15 minutes before.
- Chop the smoked salmon into small pieces and add it to the salmon
- At the very last minute, mix in all other ingredients by hand and serve it on a bed of rocket, baby spinach or mesclun salad.
