Salmon and Avocado Tartar

Why You’ll Love This Recipe

I absolutely love making Salmon and Avocado Tartar because it’s fresh, elegant, and incredibly flavorful. The rich, buttery texture of the salmon pairs beautifully with the creamy avocado, while a splash of citrus and a hint of spice bring the whole dish to life. It’s light yet satisfying, making it perfect as an appetizer or even a refined light main course. Best of all, it requires no cooking—just quality ingredients and a few minutes of prep. Whether I’m serving it at a dinner party or enjoying it as a solo treat, it always feels like a touch of gourmet indulgence.

Ingredients

• 200 g fresh sushi-grade salmon fillet, finely diced

• 1 ripe avocado, diced

• 1 tablespoon finely chopped red onion or shallot

• 1 tablespoon capers, rinsed and chopped (optional)

• 1 tablespoon lemon juice (or lime juice)

• 1 tablespoon olive oil

• 1 teaspoon Dijon mustard (optional)

• Salt and freshly ground black pepper, to taste

• Fresh chives or dill, chopped (for garnish)

• Toasted bread or crackers, for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Ingredients:

1. Dice the Salmon and Avocado: Cut the salmon into very small cubes using a sharp knife. Do the same with the avocado, being careful not to mash it.

2. Mix the Marinade: In a bowl, whisk together the lemon juice, olive oil, Dijon mustard (if using), and a pinch of salt and pepper.

3. Combine the Tartar: In a mixing bowl, gently toss the salmon, avocado, chopped red onion, and capers with the marinade. Mix carefully so the avocado keeps its shape.

Assemble the Tartar:

4. Shape the Tartar: Use a metal ring mold or spoon to shape the tartar into a neat round on a plate. If you don’t have a mold, gently press the mixture into a small bowl and invert it onto the serving plate.

5. Garnish: Sprinkle chopped chives or dill on top. For extra freshness, you can add a few microgreens or a thin lemon slice as a final touch.

Serve:

6. Serve Immediately: Serve the tartar cold, with toasted baguette slices, crackers, or as-is with a drizzle of extra olive oil.

Servings and Timing

This recipe serves 2 as a starter or 1 as a light main. The prep time is only about 15 minutes, with no cooking required.

Variations

If I want to add more flavor, I sometimes mix in a touch of soy sauce or a few drops of sesame oil for an Asian-inspired version. You can also replace lemon with lime, or add a bit of finely chopped cucumber or mango for extra texture and brightness. For a spicier twist, a tiny bit of finely chopped chili or a dash of hot sauce works wonders.

Storage/Reheating

This dish is best eaten fresh and shouldn’t be stored for long due to the raw fish and avocado. If needed, you can prep the ingredients separately (keep the avocado uncut) and combine them right before serving. Leftovers aren’t recommended for safety and freshness reasons.

FAQs

Can I use smoked salmon instead of fresh?

Yes, you can use smoked salmon for a different flavor and easier prep. The taste will be more intense and salty, so adjust the seasoning accordingly.

How do I know if the salmon is safe to eat raw?

Always use sushi-grade or sashimi-grade salmon from a trusted fishmonger or market. If in doubt, ask if it’s safe for raw consumption.

Can I make this tartar ahead of time?

You can prepare the salmon mixture an hour ahead and refrigerate it, but add the avocado just before serving to avoid browning.

Can I serve this in individual glasses?

Yes! For a fun presentation, you can layer the ingredients in small glasses or jars for individual servings at parties.

What can I serve with this tartar?

I usually serve it with thin slices of toasted baguette, crackers, or even cucumber rounds for a lighter option.

Conclusion

Salmon and Avocado Tartar is a beautiful and refreshing dish that’s quick to prepare, full of flavor, and sure to impress. Whether you’re making it for a dinner party or just treating yourself, it delivers restaurant-quality results with minimal effort. Creamy, zesty, and vibrant—it’s the kind of dish that never gets old. Once you’ve tried it, you’ll want to make it again and again!

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