Appetizer: France – Tartare de Saumon à l'Avocat (Salmon Tartare with Avocado)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

8 oz (225 g) sushi or sashimi-grade salmon, finely diced
1 ripe avocado, diced
1 small shallot, minced
1 tbsp (15 ml) capers, drained and chopped
1 tbsp (15 ml) chopped chives
Juice of 1 lemon
1 tbsp (15 ml) extra-virgin olive oil
Salt to taste
Freshly ground black pepper to taste
Toasted baguette slices or crackers, for serving

Show original ingredient measurements

8 oz / 225 g sushi or sashimi-grade salmon, finely diced
1 ripe avocado, diced
1 small shallot, minced
1 tbsp (15 ml) capers, drained and chopped
1 tbsp (15 ml) chopped chives
Juice of 1 lemon
1 tbsp (15 ml) extra-virgin olive oil
Salt to taste
Freshly ground black pepper to taste
Toasted baguette slices or crackers, for serving

Instructions

1. In a bowl, gently combine diced salmon, minced shallot, capers, chives, lemon juice, and olive oil; season with salt and pepper.
2. In a separate bowl, toss the diced avocado lightly with a pinch of salt and a little lemon to prevent browning.
3. To serve, either mound avocado on toast and top with salmon mixture, or use a ring mold to layer avocado first, then press salmon tartare on top.
4. Garnish with extra chives and serve immediately with toasted baguette slices or crackers.