Salmon, Beet and Avocado Tartar with Lemon Vinaigrette

This dish was a beautiful first course, but you could make this for two with a salad for dinner, or an appetizer for 4 people (just double the portions of it’s more people. You could also serve these with fresh cucumber slices, toasted gluten free crostini or even good kettle cooked potato chips would be delicious!

Recipe by Heather Christo

Yields1 Serving
 ½ lb Sashimi grade Salmon, cut into small bite sized pieces
 2 tsp Minced shallots
 2 tsp Minced jalapeno
 1 tbsp Olive oil
  cup Avocado, chopped
  cup Purple beets, boiled, peeled and diced
 Kosher salt
 1 Clove garlic
 1 tsp Chopped jalapeño
 1 tsp Honey or agave
 ¼ cup Lemon juice
 ½ cup Olive oil
1

In a small bowl, combine the salmon, shallots and jalapeno. Stir in one ½ teaspoons of olive oil and then salt to taste with kosher salt. Set aside.

2

In a small bowl, gently mash ½ teaspoon of olive oil into the roughly shopped avocados and season to taste with kosher salt. Set aside.

3

In a small bowl toss the beets with 1 teaspoon of olive oil and season to taste with kosher salt. Set aside.

4

In the jar of a blender combine the garlic, jalapeño, honey, lemon juice and olive oil. Puree on high until smooth and thickened and then season to taste with kosher salt.

5

Use a ring mold and place it directly on the serving plate. Press half of the beets into the bottom of the ring and smash them down flat. Add half of the avocado to the top of the beets and smash flat. Top with half of the salmon mixture and flatten the top surface. Gently pull the ring mold off.

6

Rinse and dry the ring mold. Repeat this process with the other half of the ingredients

7

Drizzle the lemon Vinaigrette generously over the tartar or serve on the side. Refrigerate or serve immediately.

Category

Ingredients

 ½ lb Sashimi grade Salmon, cut into small bite sized pieces
 2 tsp Minced shallots
 2 tsp Minced jalapeno
 1 tbsp Olive oil
  cup Avocado, chopped
  cup Purple beets, boiled, peeled and diced
 Kosher salt
 1 Clove garlic
 1 tsp Chopped jalapeño
 1 tsp Honey or agave
 ¼ cup Lemon juice
 ½ cup Olive oil

Directions

1

In a small bowl, combine the salmon, shallots and jalapeno. Stir in one ½ teaspoons of olive oil and then salt to taste with kosher salt. Set aside.

2

In a small bowl, gently mash ½ teaspoon of olive oil into the roughly shopped avocados and season to taste with kosher salt. Set aside.

3

In a small bowl toss the beets with 1 teaspoon of olive oil and season to taste with kosher salt. Set aside.

4

In the jar of a blender combine the garlic, jalapeño, honey, lemon juice and olive oil. Puree on high until smooth and thickened and then season to taste with kosher salt.

5

Use a ring mold and place it directly on the serving plate. Press half of the beets into the bottom of the ring and smash them down flat. Add half of the avocado to the top of the beets and smash flat. Top with half of the salmon mixture and flatten the top surface. Gently pull the ring mold off.

6

Rinse and dry the ring mold. Repeat this process with the other half of the ingredients

7

Drizzle the lemon Vinaigrette generously over the tartar or serve on the side. Refrigerate or serve immediately.

Salmon, Beet and Avocado Tartar with Lemon Vinaigrette

Recipe by

Heather Christo

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