Description
Indulge in the vibrant flavors of Salmon Tartare with Beetroot and Avocado, enhanced by a zesty lemon vinaigrette. This elegant dish features silky sushi-grade salmon, crunchy beetroot, and creamy avocado, creating a delightful harmony of textures and colors. Perfect for impressing guests at gatherings or elevating a casual dinner, this tartare is not only visually stunning but also refreshingly delicious. Experience the taste of sophistication with every bite!
Ingredients
Scale
- 8 oz sushi-grade salmon, diced
- 1 medium beetroot, roasted and diced
- 1 ripe avocado, diced
- 2 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1 tbsp low-sodium soy sauce
- 1 tbsp capers, rinsed and chopped
- Salt & pepper to taste
Instructions
- Gather all ingredients. Rinse salmon under cold water and pat dry before dicing into small cubes.
- Roast the beetroot wrapped in foil at 400°F (200°C) for about 45 minutes until tender. Allow cooling before peeling and dicing.
- In a bowl, whisk together lemon juice, olive oil, soy sauce, salt, and pepper to create the vinaigrette.
- Gently combine salmon, beetroot, avocado, capers with half of the vinaigrette in a mixing bowl until coated.
- Plate using a ring mold or spoon onto plates; drizzle remaining vinaigrette around for visual appeal.
- Chill for about 15 minutes before serving to meld flavors.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: No cooking required
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 50mg