Salmon Tartare with Avocado Cream Canapés

If you, like me find the prospect of eating raw fish in things like sushi a little intimidating then this recipe could be for you. The mixture of the fresh and smoked salmon allows for a good flavour balance while maintaining the texture of the raw fish. After adding the Avocado cream and Sesame seeds into the mix, the only word that comes to mind is ‘WOW’, truly an amazing way to start a meal.

Ingredients

100g Smoked Salmon
100g Salmon Fillet
1 Avocado
1 Lime
1 tbsp Olive Oil
A few Basil leaves finely chopped
Chilli powder to taste
A few black sesame seeds to decorate

Directions

For best results, we advised to prepare all ingredients in advance and to assemble the dish at the last minute.

Chop the smoked salmon and the salmon filet into half centimetre dices. Make sure that you put the smoked salmon and salmon filet in separate dishes. Cover them with cling film and store them in the refrigerator until you are ready to serve.

Prepare the avocado cream. Use half the juice of the lime for the avocado cream and keep the other half for the salmon. For the avocado cream, place ½ the lime juice, olive oil, half the basil leaves, chilli powder and avocado in a mini food processor. Process the mixture until you obtain a smooth creamy paste. If preparing in advance, cover with cling film and refrigerate until ready to serve.

When you are ready to serve, in a bowl, mix the smoked and fresh salmon prepared earlier. Add the remaining lime juice and chopped basil leaves.

Scoop a small amount of the salmon mixture into an Asian style spoon. Place some avocado cream on the top and decorate with black sesame seeds.

Notes: The remaining leftover avocado cream makes a very nice dip in its own right. It goes very well with raw vegetable sticks such as carrot or cucumber.

If you are really looking to go all out and impress, you can replace the sesame seeds with a small amount of Caviar. 

Recipe By Tatiana, Flavoursome Delights