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Salmon tartare with beetroot and avocado
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Alfred Prasad dishes up a superb salmon tartare recipe. Stacked with diced beetroot and avocado and seasoned delicately with Dijon mustard, parsley and coriander stalks, it makes for a colourful and satisfying dish.
First published in 2015
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Ingredients
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Imperial
Salmon Tartare
- 230g of salmon fillet, skinless, pin-boned and diced
- 4 raw beetroots, medium, trimmed and scrubbed
- 1 1/2 tsp coriander stalks, finely chopped
- 1 red onion, finely chopped
- 1 tsp Dijon mustard
- 1 tbsp of lemon juice, fresh, plus extra for avocado
- 2 1/2 tbsp of extra virgin olive oil
- 1/2 tsp flat-leaf parsley, finely chopped
- micro cress, for garnish (optional)
- 1 avocado, ripe, but firm
- sea salt, finely ground
- black peppercorns, crushed
SAVE RECIPE
Equipment
- 8cm metal rings
Method
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
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
First published in 2015
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