Salmon Tartare with Avocado and Dill
This salmon tartare is so delicious that you can use it daily, but it is also a hit as a treat for guests. Cut the still half-frozen salmon into small cubes, put them in a bowl and let them thaw further in the refrigerator.
Cut the avocado in half and cut the flesh of one half into small cubes. Save the other half for later. Finely chop the onion.
Peel the celery with a vegetable peeler to remove the tubular fibrous layer. Cut the stems into small cubes. Mix the onion, avocado, celery.
just a dressing of fresh cream, chopped dill (save a little for garnish), lime juice, mustard, salt and pepper and taste it before stirring it into the salmon mixture. Take a steel round mold and spoon the tartar mixture and the mold gently.
Place the mold on a plate in the fridge for an hour. serve on a nice plate with lettuce and lime or lemon as a garnish
130 g fresh salmon that has been frozen for at least 24 hours
20 g red onion
2 stalks (50g) celery
3 tbls fresh 38% fat
1 tbls finely chopped fresh dill
1 tbls lime or lemon
1/2 tsp musterd
salt and ground pepper to taste