- 100 g salmon
- 1 avocado
- 2 passion fruit
- 1/4 scallion
- 5 cherry tomatoes
- 1 tbsp Tangere Stellas EVO Oil
- 1 tsp coconut flour
- 50 g almonds
- The juice of ½ lime/lemon
- Salt and lime zest, to taste
|Preparation Time||15 mins|
Fish tartare is a very tasty and easy preparation which we can prepare in many different ways, yet always being careful to use fish products that are safely blast-chilled and therefore ready to be eaten raw (you can find here the regulations of the Italian Ministry of Health on the topic); alternatively, we can always sear them in a pan before eating them, just to make sure!
We had fun creating a salmon tartare with a tropical-Mediterranean twist: homemade guacamole spread, almond, coconut, and passion fruit. The final touch was given by Tangere Stellas EVO oil (read our review), whose elegant floral notes enhance the flavour of the salmon, and green vegetable scents balance the rich taste of the recipe. Try it, too!
Watch our video recipe.
- Toast the almonds in a non-stick pan over low heat for about 10 minutes. To recognise when ready, try one of them – it should be very crunchy.
- Chop the cherry tomatoes and spring onion to little pieces.
- Peel and mash the avocado with the lime juice, and with the cherry tomatoes and scallion mix; add the salt, and Tangere Stellas EVO oil.
- Clean the salmon by removing fish-bones and scales. We recommend that you use a very fresh, blast-chilled salmon fillet (blast chilling kills most of the harmful bacteria and parasites!) Cut the salmon into cubes.
- Zest the lime and mix it with the salmon tartare.
- Assemble your tartare on a plate with the help of a pastry cutter: first the guacamole, on the base, then a layer of chopped toasted almonds, and to finish the salmon tartare.
- Garnish with coconut, passion fruit and Tangere Stellas EVO oil.
- Enjoy your meal!