Description
Experience a culinary delight with this Salmon Tartare, where buttery sushi-grade salmon meets the earthy sweetness of roasted beetroot and creamy avocado. Drizzled with zesty lemon vinaigrette, this dish is not just a feast for the eyes but also an explosion of flavors that will impress at any gathering. Perfect as an appetizer or a light meal, this vibrant tartare is quick to prepare and sure to become your go-to recipe for special occasions.
Ingredients
Scale
- 8 oz sushi-grade salmon, diced
- 1 medium beetroot, roasted and diced
- 1 ripe avocado, diced
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- 1 tbsp capers, rinsed
- Salt and pepper to taste
- Fresh dill (optional), for garnish
Instructions
- Preheat the oven to 400°F (200°C). Wrap the beetroot in aluminum foil and roast for about 45-60 minutes until tender. Allow cooling before peeling and dicing.
- While the beetroot roasts, dice the sushi-grade salmon into small cubes.
- In a bowl, combine the diced avocado and cooled beetroot.
- In a separate bowl, whisk together lemon juice, olive oil, capers, salt, and pepper until well combined.
- Gently fold the salmon into the avocado-beet mixture and drizzle with lemon vinaigrette. Mix carefully.
- Serve beautifully on a plate or in lettuce leaves as desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Appetizer/Light Meal
- Method: Roasting/Mixing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 40mg