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Le Chaudron recipe
Tartare de saumon avocat
Salmon and avocado tartare
⏱ 20 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)very fresh skinless salmon
2very ripe avocados
1shallot, finely chopped
1bunch of fresh cilantro
3 tbspextra-virgin olive oil
The juice of 1 lime
2 tbspsoy sauce
1 tspwasabi paste
- 600 g (21 oz) very fresh skinless salmon
- 2 very ripe avocados
- 1 shallot, finely chopped
- 1 bunch of fresh cilantro
- 3 tbsp extra-virgin olive oil
- The juice of 1 lime
- 2 tbsp soy sauce
- 1 tsp wasabi paste
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Set up a clean board and cut the salmon into precise 5 mm (¼ in) cubes.
- In the bowl, mix the salmon with the chopped shallot, chopped cilantro and lime juice.
- Add the olive oil, soy sauce and wasabi and fold gently with a spatula so the cubes stay intact.
- Halve the avocados, remove the pits, scoop out the flesh and cut it into small cubes.
- Sprinkle the avocado with a little citrus juice so it doesn’t brown, then season lightly.
- Set the ring in the center of each plate and press in an even layer of avocado.
- Pack the salmon tartare on top, then lift off the ring carefully.
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