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Food

Salmon Tartare with Tomato Broth and Avocado Mousse

Serves 4

Written by
Salmon Tartare with Tomato Broth and Avocado Mousse

This showstopper entree is the refreshing dish you want on your summer playlist. A combo of citrus-marinated salmon, creamy avocado, and brothy tomato hits all the right notes: sweet, creamy, fatty. Gorgeous.

Ingredients

Tomato broth
  • 3/4 lb (340 g) tomatoes (about 3 medium), quartered
  • 1/2 English cucumber, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 2 Tbsp (30 mL) red wine vinegar
  • 1 Tbsp (15 mL) honey or agave nectar
  • 3/4 tsp (4 mL) smoked paprika
  • 1/4 tsp (1 mL) sea salt
Salmon
  • 1 lb (450 g) skinless salmon, cut into 1/4 inch (6 mm) cubes
  • 1/3 cup (80 mL) freshly squeezed lemon juice
  • 1/4 cup (60 mL) finely chopped dill
  • 2 Tbsp (30 mL) finely minced shallot
  • 2 Tbsp (30 mL) extra-virgin olive oil
  • 2 Tbsp (30 mL) capers
  • 1/4 tsp (1 mL) crushed red pepper flakes
  • 1/4 tsp (1 mL) salt
  • 1/8 tsp (0.5 mL) black pepper
Avocado mousse
  • 1 ripe avocado, pitted and peeled
  • 1 Tbsp (15 mL) extra-virgin olive oil
  • 1 tsp (5 mL) lemon zest
  • 1 Tbsp (15 mL) fresh lemon juice
  • 1/8 tsp (0.5 mL) salt
  • 2 Tbsp (30 mL) extra-virgin olive oil

Nutrition

Per serving:

  • calories 439
  • protein 29 g
  • total fat 29 g
    • sat. fat 6 g
  • total carbohydrates 13 g
    • sugars 7 g
    • fibre 4 g
  • sodium 603 mg

Directions

01
To make broth, in blender container, place tomatoes, cucumber, garlic, red wine vinegar, honey or agave, smoked paprika, and salt, and blend until very smooth. Strain purée into bowl, using wooden spoon or spatula to press mixture through fine sieve. Refrigerate for at least 1 hour before serving.
02
In mixing bowl, place salmon and add lemon juice, dill, shallots, olive oil, capers, red pepper flakes, salt, and pepper. Mix well, cover, and refrigerate for at least 1 hour for salmon to marinate.
03
In clean blender or food processor container, place avocado flesh, olive oil, lemon zest, lemon juice, and salt, and blend until smooth. Add water, 1 Tbsp (15 mL) at a time, if mixture is too thick to blend properly.
04
Working on one serving at a time, stuff salmon mixture to a depth of about 1 1/2 inches (4 cm) into either a ring mould, a 1 cup (250 mL) stainless steel measuring cup, a ramekin, or an empty tin can cut open at both ends. Unmould into shallow serving bowl and place some tomato broth around salmon. If using a mould such as a ramekin with only one open end, simply turn it upside down into bowl and lightly tap to release the fish. Top with avocado mousse.

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