Tartare de Saumon

First of all, with a super sharp knife (trust us, this helps!) slice the fresh salmon filet in half through its thickness to create two large but thinner pieces of salmon. Then, slice each half into thin strips and finally chop those into small cubes.
Repeat this process with the smoked salmon and toss both into a large mixing bowl.
Peal the cucumber and slice it lengthwise into thin slices. Avoid the wet, seedy core. Then cut the slices into thin strips, and finally dice them into small cubes. Add to the bowl with your salmon.
Cut the avocado lengthwise in half and remove the pit. Scoop out the avocado flesh with a spoon in one go. Slice and dice it into small cubes. Pop it into the bowl with the rest.
Finely chop the spring onion and add to the bowl.
Squeeze the juice of one lime over everything. Add a pinch of salt and freshly ground black pepper, and gently toss the mixture together. Taste and adjust seasoning to your liking.
To really wow, use a plating ring (also called a food ring). Spoon the tartare mixture into your ring, gently pressing down to hold the shape. If you don’t have a food ring, no worries, simply serve your tartare in small bowls. Top each serving with a small spoon of sour cream and a dollop of trout roe.
Garnish your Tartare de Saumon with the salad leaves and a drizzle of olive oil over the top. Fancy, right?

Tartare de Saumon - www.unitedfoodlovers.com - 15/12/2024