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Le Chaudron recipe
Tartare de saumon à l'avocat
Salmon and avocado tartare
⏱ 20 minServes 2Easy330 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
300 g (11 oz)very fresh salmon
1ripe avocado
1lime
2 sprigsdill
1 tbspolive oil
1shallot
1 pinchsalt
1grind of pepper
- 300 g (11 oz) very fresh salmon
- 1 ripe avocado
- 1 lime
- 2 sprigs dill
- 1 tbsp olive oil
- 1 shallot
- 1 pinch salt
- 1 grind of pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Rinse the very fresh salmon under cold water, pat dry, then carefully remove the skin and any bones.
- Cut the salmon into small, even dice with the fillet knife and keep in a well-chilled bowl.
- Peel and pit the ripe avocado and cut into small cubes without mashing.
- Finely chop the shallot and dill and gently mix into the salmon with the olive oil and lime juice.
- Season with salt and pepper, then gently fold in the avocado.
- Pack the tartare lightly into a ring mold in the center of the plate, lift off the ring and serve right away, well chilled.
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