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Salmon Tartare with Beetroot, Avocado, and Lemon Vinaigrette Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 48 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: European
  • Diet: Low Fat

Description

This vibrant Salmon Tartare with Beetroot, Avocado, and Lemon Vinaigrette is a fresh and elegant appetizer or light meal. Featuring sushi-grade salmon, earthy beetroot, and creamy avocado, all tossed in a zesty lemon and olive oil dressing, this dish offers a perfect balance of flavors and textures. Simple to prepare and visually stunning, it’s ideal for entertaining or a fancy weekday treat.

Ingredients

Scale

Salmon Tartare

  • 8 oz sushi-grade salmon, diced
  • 1 medium beetroot, roasted or pickled, diced
  • 1 ripe avocado, diced
  • 1 tbsp capers, rinsed and chopped
  • 1 tbsp fresh dill or chives, chopped
  • Salt and pepper, to taste

Lemon Vinaigrette

  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp extra virgin olive oil

Instructions

  1. Dice Ingredients: Prepare all the main ingredients by dicing the sushi-grade salmon, beetroot, and avocado into small, even cubes to ensure a nice texture balance.
  2. Mix Main Components: In a mixing bowl, combine the diced salmon, avocado, chopped capers, and fresh dill or chives. Drizzle the mixture with extra virgin olive oil and freshly squeezed lemon juice. Season gently with salt and pepper to enhance the flavors.
  3. Fold in Beetroot: Carefully fold the diced beetroot into the mixture to avoid crushing the ingredients, maintaining the vibrant colors and textures.
  4. Plate Tartare: Using a ring mold or your hands, shape and plate the tartare mixture elegantly on individual serving plates for a refined presentation.
  5. Garnish and Serve: Garnish with extra fresh herbs if desired and serve immediately to enjoy the fresh flavors and textures at their best.

Notes

  • Use sushi-grade salmon to ensure it is safe for raw consumption.
  • Roasted beetroot adds a sweeter flavor, while pickled beetroot gives a tangy punch; choose based on your preference.
  • Serve immediately after preparation to maintain freshness and prevent browning of avocado.
  • You can substitute dill with chives or fresh parsley for a different herbaceous note.
  • This dish is best enjoyed chilled; keep ingredients refrigerated until ready to serve.

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Find it online: https://savorymealtime.com/salmon-tartare-with-beetroot-avocado-and-lemon-vinaigrette-recipe/