> Recipes > Salmon fillet

Salmon tartare with beetroot and avocado

Alaska salmon tartare with beetroot and avocado

Salmon tartare with beetroot and avocado

PT1H30M

PT1H

Recipe featured on

Alaska Seafood iOS app

Why not try?

1
Preheat the oven to 200°C/gas mark 6
2
Place the beetroot in a small roasting dish with 125ml of water. Cover and cook in the oven for approximately 1 hour until tender when pierced with a fork. Set aside to cool
  • 4 raw beetroots, medium, trimmed and scrubbed
3
Peel the beetroot and dice into small, neat cubes. Add to a bowl with half of the coriander stems, half of the mustard and half of the red onion. Stir in half of the lemon juice and 1 1/2 tablespoons of oil, mix well, season to taste and store covered in the fridge until required
  • 3/4 tsp coriander stalks, finely chopped
  • 1/2 tsp Dijon mustard
  • 1 1/2 tbsp of extra virgin olive oil
  • 1/2 tbsp of lemon juice, fresh, plus extra for avocado
  • 1/2 red onion, finely chopped
4
To prepare the tartare, mix the salmon in a bowl with the parsley, remaining coriander stalks, red onion, mustard, lemon juice and olive oil. Season to taste, mix well and keep covered in the fridge until required
  • 3/4 tsp coriander stalks, finely chopped
  • 1/2 red onion, finely chopped
  • 1/2 tsp Dijon mustard
  • 1/2 tbsp of lemon juice, fresh, plus extra for avocado
  • 1 tbsp of extra virgin olive oil
  • 1/2 tsp flat-leaf parsley, finely chopped
  • 230g of salmon fillet, skinless, pin-boned and diced
5
Cut the avocado in half, carefully remove the stone and use a large spoon to remove the flesh. Dice into a 0.5cm chunks, place in a small bowl and coat in a little extra lemon juice and a pinch of salt
  • 1 avocado, ripe, but firm
  • sea salt, finely ground
6
To serve, place an 8cm baking ring in the middle of each plate. Divide the diced avocado into the rings, followed by an even layer of beetroot, and then the tartare. Pat down gently to compress, then carefully remove the rings. Garnish with micro cress, a drizzle of olive oil and chopped parsley (optional) before serving
  • micro cress, for garnish (optional)
  • black peppercorns, crushed

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Comments ()

Salmon tartare with beetroot and avocado

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...