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.

Dill dressing

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

1 Person

130 g fresh salmon that has been frozen for at least 24 hours

1/2 avocado

20 g red onion

2 stalks (50g) celery

DillDressing

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

Tip garnish with lettuce and lemon or lime

1 Person

Kcal : 452

Carbs: 8g

Protein: 28 g

Fat: 34 g

More Keto Lunch Recipes