Salmon tartare with beetroot and avocado

Ingredients

Fish & Shellfish

  • 230g of salmon fillet, skinless, pin-boned and diced

Fruit & Vegetables

  • 4 raw beetroots, medium, trimmed and scrubbed
  • 1 red onion, finely chopped
  • 1 tbsp of lemon juice, fresh, plus extra for avocado
  • 1 avocado, ripe, but firm

Spices & Dried Herbs

  • 1 1/2 tsp coriander stalks, finely chopped

Store Cupboard

  • 1 tsp Dijon mustard
  • sea salt, finely ground
  • black peppercorns, crushed

Oils & Vinegars

  • 2 1/2 tbsp of extra virgin olive oil

Salad & Fresh Herbs

  • 1/2 tsp flat-leaf parsley, finely chopped
  • micro cress, for garnish (optional)