If you are craving something fresh, vibrant, and irresistibly elegant, the Salmon Tartare with Beetroot & Avocado Recipe is going to be your new go-to delight. This dish brings together the silky textures of sushi-grade salmon, the earthy sweetness of beetroot, and the creamy richness of avocado, all kissed by bright herbs and a tangy mustard dressing. It’s a no-cook appetizer that feels decadent yet light, perfect for impressing guests or treating yourself to a restaurant-quality experience at home.
Ingredients You’ll Need
This Salmon Tartare with Beetroot & Avocado Recipe relies on simple but essential ingredients that each play a crucial role in creating a harmony of colors, flavors, and textures. From the freshness of the salmon to the tangy zest of lemon and mustard, every element is a building block of this stunning dish.
- 6 oz sushi-grade salmon fillet: Choose very fresh, high-quality salmon to enjoy the best raw taste and texture.
- 1 small cooked beetroot: Adds a natural sweetness and a beautiful vibrant color to the tartare.
- 1 ripe avocado: Offers a creamy, buttery texture that complements the fish and beetroot perfectly.
- 1 tbsp finely chopped red onion: Brings a mild sharpness and crunch without overpowering the delicate flavors.
- 1 tbsp capers, drained and chopped: Adds bursts of briny, tangy flavor that elevate the overall taste.
- 1 tbsp fresh dill, chopped: Infuses a refreshing herbal note that pairs wonderfully with salmon.
- 1 tbsp chives, chopped: Provides a subtle oniony flavor and lovely color contrast.
- 2 tsp Dijon mustard: Delivers a smooth, gentle heat and depth to the dressing.
- 1 tbsp lemon juice: Brightens the flavors and helps balance the richness of avocado and salmon.
- 1 tbsp extra virgin olive oil: Adds silkiness and brings all the ingredients together.
- Salt and freshly ground black pepper to taste: Essential for seasoning and enhancing each flavor layer.
- Microgreens or sprouts for garnish (optional): A beautiful finishing touch that adds freshness and appeal.
How to Make Salmon Tartare with Beetroot & Avocado Recipe
Step 1: Prepare the Ingredients
Start by finely dicing the sushi-grade salmon fillet, cooked beetroot, and ripe avocado so that each bite delivers a mix of soft and tender textures. Finely chop the red onion, capers, dill, and chives to infuse the tartare with bright pops of flavor and freshness. Taking your time to dice everything uniformly ensures a visually appealing and harmonious blend.
Step 2: Make the Dressing
In a small bowl, whisk together the Dijon mustard, lemon juice, and extra virgin olive oil until the mixture looks smooth and emulsified. This zesty dressing is the magic that elevates the salmon, beetroot, and avocado, giving the dish a lovely tang and silky finish without overpowering the natural flavors.
Step 3: Combine the Mixture
Gently fold the diced salmon, beetroot, avocado, red onion, capers, dill, and chives into the dressing. Be careful when mixing; you want to coat everything without mashing the avocado. Taste and season with salt and freshly ground black pepper according to your preference.
Step 4: Shape and Garnish
If you want to serve your tartare with a refined presentation, use a ring mold to shape the mixture elegantly on each serving plate. Top with microgreens or sprouts if you like, adding a touch of greenery and extra freshness right before serving. This step makes the dish instantly feel special and inviting.
How to Serve Salmon Tartare with Beetroot & Avocado Recipe
Garnishes
Microgreens or small edible sprouts work beautifully as garnishes, adding a fresh, peppery note and a delicate crunch to your dish. A light sprinkle of finely chopped fresh herbs like dill or chives can also boost the aromatic experience while enhancing your tartare’s vibrant look.
Side Dishes
For an irresistible combination, serve your Salmon Tartare with Beetroot & Avocado Recipe alongside toasted baguette slices or crunchy crackers. The toasty crunch is a perfect contrast to the creamy, silky tartare. A crisp green salad or a simple cucumber ribbon salad dressed lightly with lemon juice can make the whole meal feel balanced and light.
Creative Ways to Present
For a modern touch, try layering the tartare in individual glass jars or on small tasting spoons for a party appetizer. Alternatively, place a base of lightly dressed greens or thin cucumber slices underneath to elevate each bite. Playing with the plating can make your dish look as impressive as it tastes!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salmon tartare in an airtight container in the refrigerator. For the best texture and flavor, keep the dressing separate, and combine it only when ready to serve, especially if you have leftover avocado involved to prevent browning.
Freezing
Because this dish relies on fresh, raw salmon and delicate avocado, freezing is not recommended as it will negatively affect texture and taste. It’s best enjoyed fresh to appreciate each ingredient’s unique qualities.
Reheating
This is a no-cook recipe best served chilled or at room temperature. Reheating salmon tartare is not advised, as it will compromise the fresh flavor and texture that make this dish so special.
FAQs
Can I use cooked salmon instead of raw for this recipe?
While raw sushi-grade salmon is traditional for tartare due to its delicate texture and fresh flavor, you can experiment with cooked salmon if needed. Keep in mind that the dish’s character will change, becoming more like a potato or tuna salad, but still delicious!
How do I ensure the avocado doesn’t brown too quickly?
Peeling and dicing the avocado right before mixing with the dressing helps keep it fresh. Also, the lemon juice in the dressing acts as a natural antioxidant to slow browning. Serve your tartare promptly for the best appearance and taste.
Is it necessary to use a ring mold for shaping the tartare?
The ring mold is optional but highly recommended if you want a professional, clean presentation. It neatly shapes the tartare on the plate, making it perfect for special occasions or impressing guests.
Can I prepare the dressing in advance?
Yes, the dressing can be whisked together ahead of time and stored in the refrigerator. Just make sure to toss the salmon mixture with the dressing and avocado shortly before serving for the freshest taste and texture.
What are some good alternatives to beetroot if I can’t find fresh cooked beetroot?
If you don’t have beetroot on hand, you might try pickled beets for a tangier twist, or even roasted red bell peppers for sweetness and color. Each alternative will bring a slightly different flavor but still keep the vibrant character of the dish.
Final Thoughts
I truly believe the Salmon Tartare with Beetroot & Avocado Recipe is one of those dishes that makes you look forward to your next meal. It’s fresh, colorful, and uncomplicated, yet it feels so thoughtfully crafted. Whether you’re serving it as a chic appetizer or a light main, this recipe is sure to become a beloved staple in your kitchen. Give it a try and let it brighten up your dining table with every bite!
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Salmon Tartare with Beetroot & Avocado Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Modern European
- Diet: Gluten Free
Description
A fresh and vibrant no-cook appetizer featuring finely diced sushi-grade salmon, sweet beetroot, and creamy avocado, dressed with a tangy Dijon mustard vinaigrette and garnished with fresh herbs and microgreens. This modern European dish is perfect for a light and elegant starter, offering a balanced blend of flavors and textures that’s both gluten-free and pescatarian-friendly.
Ingredients
Main Ingredients
- 6 oz sushi-grade salmon fillet, finely diced
- 1 small cooked beetroot, finely diced
- 1 ripe avocado, peeled, pitted, and diced
- 1 tbsp finely chopped red onion
- 1 tbsp capers, drained and chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp chives, chopped
Dressing
- 2 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- Salt and freshly ground black pepper to taste
Garnish
- Microgreens or sprouts (optional)
Instructions
- Prepare the ingredients: Finely dice the sushi-grade salmon fillet, cooked beetroot, and ripe avocado. Finely chop the red onion, capers, fresh dill, and chives. Place all these prepared ingredients into a mixing bowl.
- Make the dressing: In a small bowl, whisk together the Dijon mustard, lemon juice, and extra virgin olive oil until the mixture is emulsified and well combined.
- Combine tartare and dressing: Pour the dressing over the salmon mixture and gently fold everything together carefully, ensuring not to mash the avocado so the texture remains intact and fresh.
- Season: Add salt and freshly ground black pepper to taste, adjusting seasoning as needed.
- Shape and serve: If desired, use a ring mold to neatly shape the tartare on a serving plate. Garnish with microgreens or sprouts for an elegant finish. Serve immediately to enjoy the freshness of the dish.
Notes
- Use only very fresh, sushi-grade salmon because the dish is served raw.
- You can prepare the dressing and chop the ingredients ahead of time, but combine them just before serving to maintain the vibrant colors and textures.
- For an added twist, serve the tartare with toasted baguette slices or crackers to add a crunchy contrast.
