Salmon and avocado tartare

The salmon and avocado tartare is a light and tasty dish, which does not require cooking and can be served as a second course or appetizer. Fresh and uncooked dishes are perfect for spring and this tartare, I am sure, will conquer everyone! I used fresh and battered salmon, the same one you use for sushi. It can be enjoyed both raw and cooked; I did not cook it on the fire, but marinated with lemon juice and extra virgin olive oil for an hour. 

Making salmon and avocado tartare is child's play. After marinating the salmon, I will cut the avocado into small pieces and season it. Then I just have to assemble the dish, using a pastry cutter and placing the "main ingredients" on top of each other. Finally, to garnish, I will use fragrant chives. The best way to present the fish tartare is to serve it in the center of the plate after having composed it with the help of a pastry cutter. But if I do not have a suitable pastry cutter, I put the tartare in single-portion glasses: it will still make a great figure! 

What do you think? Isn't this delicious variant of salmon tartare a perfect appetizer or second course for spring dinners with friends and family? Come on, let's prepare it together and then write me in the comments if it was to your liking!

Ingredients

180 g salmon

1 avocado ripe

1 lemon

chives

salt

Pepper

20 ml extra virgin olive oil

Preparation

We cut the salmon into cubes, using a well-sharpened knife. We put the salmon in a bowl and add salt, pepper, a tablespoon of extra virgin olive oil and the juice of half a lemon. We mix well, cover and leave to marinate in the refrigerator for an hour. We cut the avocado in half, extract the stone and remove the peel, then cut it into cubes. We put it in a bowl and add a tablespoon of oil, salt, pepper and juice of half a lemon. Stir and leave to flavor for a few minutes. We put a pastry cutter in the center of a plate and arrange the avocado on the bottom. We press lightly and try to cover all the cracks. We lay the marinated salmon on top. Finally, decorate with chopped chives. We gently extract the pastry cutter, and bring our delicious tartare to the table! 

Tip

If you prefer, we can cook the salmon in a pan for a few minutes or use smoked salmon or canned salmon: the tartare will still be delicious! I recommend preparing the tartare just before serving, to prevent the avocado from blackening and ruining the appearance of our dish. About the avocado: let's choose it nice ripe, so that it is yielding and soft to the touch.

Preservation

The salmon and avocado tartare should be enjoyed immediately and does not lend itself to being preserved. But if it really were to left over and we do not want to throw it away, let's put it in the fridge tightly closed in an airtight container for up to 12 hours.