Tartar de salmon y aguacate el comidista
Salmon tartare recipe
Gastronomic Frankensteins, like cronuts or sushi burritos, are the order of the day and they don’t always work. But this hybrid between ceviche and tartare is delicious and a tribute to summer.
A fresh appetizer inspired by the Scandinavian “gravlax” with a very particular characteristic: the Sichuan pepper makes the mouth go to sleep. Apple and pickled onion refresh the whole.
Cakes, smoothies, chocolate mousses, cold soups, no-bake cakes or all kinds of sauces and vinaigrettes: avocado offers many possibilities beyond putting it on bread and taking cute photos of it on Instagram.
A dish that in the name carries almost the entire list of ingredients, is prepared in a jiffy and is perfect for both an appetizer and breakfast. Enjoying it is a must, uploading the photo to Instagram, almost.
Chop, shape and fry: making a homemade hamburger has no further complication, and many advantages. With just a knife and a few Asian toppings you can make a nice one as good as this one.
Smoked salmon and avocado tartare
2. Peel the ginger and grate it to a level teaspoon. Cut the salmon into medium dice -about 1 cm thick-, and mix it with the spring onion well drained of the lime juice, the ginger, the chutney (if you have very large pieces, pass it through the mortar), the soy, the coriander, the zest, the whole or chopped peanuts, half the sesame and, if you want, the sriracha.
Thank you very much Monica, salmon is one of our star fish because of its enormous versatility, we will print your recipe to prepare it. With few and inexpensive ingredients you can prepare these “salmon UFOs, a stellar journey for your palate” http://dosyemas.com/index.php/ovnis-de-salmon
Well, I have salmon in the fridge so I know how it’s going to end up! And if you are more of a meat lover, don’t miss my entada today, tips to get steaks that melt in your mouth, ok, meat may not be fashionable but if you get a steak with just the right amount of crispy crust and a tender and juicy interior, who is the pretty one who doesn’t start salivating? Vegetarians abstain! http://lesreceptesquemagraden.blogspot.com.es/
Salmon tartar recipe
Tartar is a dish based on raw meat or fish, finely chopped, with a citrus fruit (lime or lemon) and seasoned or flavored with spices and sauces. It is a mixture that is ideal to take on toast or spoon, as a canapé. The good thing is that it is very attractive in appearance, very easy to make, has a powerful flavor and can be prepared in advance, what more do you want?
Today’s is a smoked salmon and avocado tartar, although we can also use marinated salmon that you can prepare following this recipe for homemade marinated salmon with dill. The rest of the ingredients make up a condiment that you can alter to your taste, varying the quantities or adding new ones.
If you want suggestions for using marinated salmon, in our section dedicated to salmon you can find a spectacular salmon salad with endives and Roquefort cheese, or cold pasta salad with salmon, ideal for the warmer months.
If you prepare your own marinated salmon it will be spectacular, although the truth is that the smoked salmon that you can usually buy or even fresh and raw salmon are perfectly suitable for this recipe.
Japanese salmon and avocado tartar
I could say that this salmon and avocado tartar is another express recipe, but I am not going to qualify it as such because, despite the short time that must be invested in its preparation, it needs two very necessary resting times. Oh…if it were not for them, I would have already given it the last name!
Place the chopped salmon in a bowl and season with the vinegar, extra virgin olive oil, lemon juice, soy sauce and Perrins sauce. Season to taste, taking care not to overdo it, as the soy sauce contains a lot of salt, so as not to overdo it. We cover the bowl with transparent paper and let it macerate in the refrigerator for 30 minutes.
Meanwhile, peel the spring onion, avocado and tomato and chop them finely. In the case of the tomato, remove the seeds. We can make a cut at the base of the tomato and blanch it in freshly boiled water for 1 minute, and then immediately cool it in ice water. This way the skin comes off very easily.