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Salmon tartare, spicy guacamole and parmesan crumble |

Salted, Salmon and tuna

An original salmon tartare recipe, perfect for a simple and tasty meal.

Note

To easily remove the pit from the avocado, stick the heel of the knife into it, turn and pull.

Ingredients

Recipe for 4 servings / 12 tapas

Ingredients

500 Gr

Salmon filet skin-off

100 Gr

Celery

100 Gr

Red pepper

100 Gr

Red onion

1 Piece(s)

Lime

20 Ml

Olive oil

3 Gr

Sea salt flakes

4 Turn(s)

Freshly ground black pepper

For the Guacamole

2 Piece(s)

Avocado

2 Pinch(es)

Espelette pepper

1 Gr

Smoked paprika

30 Ml

Olive oil

1 Piece(s)

Lime

0.25 Bunch(es)

Coriander

4 Pinch(es)

Salt

5 Turn(s)

Freshly ground black pepper

For the crumble

40 Gr

Flour

40 Gr

Butter

40 Gr

Parmesan

40 Gr

Almond powder

Garnish (option)

50 Gr

Mixed greens

Salt and pepper

Preparation time: 25 min

Preheat your oven at 400 °F

Preperation

Preheat oven to 400°F

Trim and slice the celery. Dice the red bell pepper, chop the red onion and chop the coriander. Zest and squeeze the lime.

Cut the avocado in half, remove the pit and skin.
For the Guacamole

Mashed the avocado flesh with a potato masher and season with smoked paprika, lemon juice, Espelette pepper, salt, pepper, olive oil and coriander. Set aside.
For the crumble

In a bowl, mix all the ingredients until you obtain a homogeneous sandy mixture. Spread the mixture on a baking sheet and bake for 10 minutes to obtain a golden color.
For the salmon tartar

Remove the skin and bones from the salmon fillets and dice the flesh.
Add the filling to the salmon flesh, then season with lemon zest and juice, olive oil, fleur de sel and pepper. Set aside in a cool place.
Finishes

Place a circle in the center of the plate and fill with 1/3 of the avocado crush. Top with the salmon tartar and finish with a sprinkling of Parmesan crumble. Serve with mesclun.