Salmon avocado tartare

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August 8, 2017
Chocolate Chocolate Babka
September 27, 2017
Salmon-and-Avocado-Tartare-featured-recipe

Equipment:

Cutting board, knife, Microplane zester, citrus juicer, measuring cups and spoons, kitchen scissors, large
bowl, silicone spatula

Prep Time:

10 minutes

Cook Time:

30 minutes

Advanced Prep:

Must be made and served on the same day

Ingredients

  • 1 pound (450g) of the freshest salmon or sashimi you can buy
  • 3 scallions, ends trimmed, sliced
  • 1 radish, finely chopped
  • Zest of ½ lime
  • 1 teaspoon lime juice, from zested lime
  • 1 tablespoon avocado oil
  • 1 ripe avocado, cut into ½-inch (12-mm) cubes
  • 1 basil leaf, cut into ribbons, about 1 tablespoon
  • 1 or 2 tablespoons micro greens, for garnish (optional)

Preparation Directions

Tartare is the French version of poke, ceviche, and sashimi. I was working on a gefilte fish recipe when I got a call from my friend Chana Kaplan, who runs Friendship Circle at Chabad in Potomac, Maryland. I told her that I was agonizing over a gefilte fish recipe idea that just wasn’t panning out. When Chana said that there were enough gefilte fish recipes out there in the world, I mentioned an idea for salmon tartare as a lighter alternative. Chana convinced me to abandon my plan to include a gefilte fish recipe in this book. This tartare is infinitely easier to prepare and can be doubled and tripled for a crowd.

  • Slice the salmon into ½-inch (12-mm) cubes. Place them in a large bowl. Add the scallions, radishes,
    and lime zest and mix. Cover the mixture and refrigerate until just before serving.
  • When you’re ready to serve the tartare, add the lime juice, avocado oil, avocado cubes, and basil and
    mix well. Garnish with a sprinkle of micro greens, if you like.