Salmon tartare with beetroot and avocado


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




Salmon Tartare


  • 8cm metal rings


Preheat the oven to 200°C/gas mark 6
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
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
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
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
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

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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