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Salmon tartare and avocado mousse with cilantro and sprouts.

Appetizers, Tapas, Salted, Fish, Seafood & Shellfish

Duo's unique of salmon tartare and avocado mousse with cilantro.

Ingredients

Recipe for 24 Tapas

For the tartare

480 Gr
Salmon filet skin-off
1 Unit(s)
Shallot
15 Ml
Capers
8 Sprig(s)
Chives
15 Ml
Gherkins
25 Ml
Olive oil
0.50 Unit(s)
Baguette

For the avocado mousse

1 Unit(s)
Avocado
0.50 Unit(s)
Lemon
5 Ml
Chili flakes
4 Sprig(s)
Fresh cilantro

For the salad

4 Handful(s)
Mixed greens
30 Ml
White balsamic vinegar
45 Ml
Olive oil
15 Ml
Dijon mustard
  • Salt and pepper

Preparation time: 20 min

  • General preparation

    Chop the salmon with a knife. Chop the shallot. Chop the pickles. Chop the capers. Finely chop the chives. Squeeze the lemon half in order to catch the juice.

  • Avocado mousse preparation

    In the bowl of a food processor, combine avocado, cilantro and lemon juice. Mix everything. Season with chili flakes, salt and pepper to taste.

  • Tartare preparation

    In a bowl, combine the shallots, capers, chopped pickles and salmon. Add olive oil to paste all the items together and adjust seasoning with salt and pepper.

  • Croutons preparation
    Slice the baguette at an angle to get your croutons. Place them on a baking sheet and drizzle with olive oil. Season with salt and pepper. Bake for about 10 minutes until crisp.
  • Croutons preparation
    Slice the baguette at an angle to get your croutons. Place them on a baking sheet and drizzle with olive oil. Season with salt and pepper. Bake for about 10 minutes until crisp.
  • To serve
    In a cookie cutter, place a layer of avocado mousse, top with spicy salmon tartare, and remove the cookie cutter. Complement your tartare with a portion of salad and some croutons.

We recognize a ripe avocado when the skin turns brown and eventually black

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