Salmon tartar with pink peppercorns, avocado and parsley cream

Tartare de saumon aux baies roses, crème avocat

In summer, we love fresh dishes, and why not raw? Our signature salmon tartare recipe will please your palate and your body! In addition of being a very tasty fish, it is also rich in protein, omega 3, vitamins, minerals and trace elements. Combined with the anti-inflammatory properties of pink peppercorn, all the reasons are good to visit your nearest fish market!

Ingredients for 4 people:

  • 320g salmon fillet
  • 1cc pink peppercorns
  • 40 ml of olive oil
  • 10 ml of Argan oil
  • Aleppo pepper
  • Some sprigs of fresh coriander
  • 2 sprigs of fresh dill
  • The zest of one lemon
  • Lemon juice
  • Salt

Avocado Cream:

  • 2 Hass Avocados
  • ½ bunch of Italian (flat leaf) parsley
  • 1 drizzle of olive oil
  • Salt
  • Water

Preparation:

  • Remove the skin and edges of the salmon and cut into small dice 5 mm thick, reserve in the fridge.
  • Chop separately the coriander, dill and pink peppercorns and set aside.
  • In a blender, mix the avocado flesh with the parsley, the lemon juice, the drizzle of olive oil, a pinch of salt and a little water to obtain a velvety smooth and unctuous cream.  Keep cool.
  • In a bowl, put diced salmon, dill, coriander, pink peppercorns, a little lemon juice and zest.  Adjust the flavor using salt, olive oil and Aleppo pepper, mixing everything together well.

Presentation

  1. Place a metal circle form on the center of the plate and place 2 to 3 tablespoons of the salmon mixture, spreading lightly at the base of the circle.
  2. Cover with a tablespoon of the avocado cream and layer with more salmon.  Unmold.
  3. Garnish with arugula leaves, sprouted fennel seeds and a drizzle of Argan oil.
  4. Serve chilled.

Bon appétit!

Stay connected