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Spicy salmon tartare
Tartar is not only a sauce based on mayonnaise, green onions and pickles, a French dish has the same name. Tartar is traditionally prepared from raw beef, cutting it into cubes and neutralizing it with seasonings and sauce. Raw salmon is a fairly common guest in Asian cuisine, and therefore, if you like rolls and sushi, then you have most likely already eaten raw fish. Salmon contains a large amount of protein, easily digestible fat and many microelements.
How to cook Spicy salmon tartare
Step 1
Peel the avocado. Using a wide knife, cut the avocado lengthwise to the pit, grab the berry with both hands and twist in opposite directions to separate one half from the pit. Use a tablespoon to separate the flesh from the skin. This should be easy if the fruit is ripe. Cut the avocado into cubes.
Step 2
Chop the capers.
Step 3
Cut the salmon fillet into cubes.
Step 4
Finely chop the onion.
Step 5
In a deep bowl, combine salmon, onion, capers, soy sauce and vegetable oil.
Step 6
Add the avocado there and stir again.
Step 7
Serve the salmon tartare on a flat plate. Sprinkle the dish with lime juice before serving.
Spicy salmon tartare - FAQ About Ingredients, Baking Time and Storage
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