Salmon Avocado Tartare, the Perfect Appetizer

A tower of goodness, this salmon avocado tartare is delicious, spectacularly looking, and healthy. This is a nutritious low-carb meal, whole 30 compliant, lectin-free, gluten-free, and Paleo, that is so easy to make at home.

While living in Dubai for almost eight years, I spent many of my lunch breaks in Dubai Mall (my office was close by), in a cafe called Angelina. My favorite dish to order was this tower of goodness, similar to the Salmon Avocado Tartare, although I don’t remember the exact name. I wanted so badly to have that dish again that I decided to recreate it at home.

Use wild-caught salmon

For this meal to be truly healthy and nutritious, you must use wild-caught salmon, like Alaskan salmon, from trusted sources.

The salmon is prepared similarly to a ceviche, so it’s only ‘cooked’ in lemon juice and spices, and it needs one hour in the refrigerator.

This is such an easy meal to prepare, and the presentation is worthy of a gourmet restaurant.

Ingredients to make salmon avocado tartare

• 1/2 lb (200 grams) wild-caught salmon, finely diced
• a few fine slices of red onion
• juice of 2, 3 limes
• a handful of chopped fresh cilantro
• 1 tablespoon extra virgin olive oil
• 1 teaspoon Dijon mustard
• pinch of dry oregano
• salt and pepper
• 1 teaspoon capers
• 2 avocados, finely diced
• 1 tablespoon fresh lemon juice, salt, and pepper to season the avocado (to taste)

How to make salmon avocado tartare

To mound the tartare, you will need one or two cake rings, or tartare molds, of about 3 inches.

• Cut the salmon into small cubes.
• In a glass bowl, mix all the ingredients with the salmon (except for the avocado layer ingredients), toss, making sure everything is coated with all the juices and spices, cover, and refrigerate for about one hour.
• After one hour, take the salmon out of the refrigerator and taste it. Adjust seasoning if necessary (it might need some lime, salt, or pepper). Optional: reserve some of the onion slices that have been marinating with the salmon for decoration.
• Cut the avocado into small dices, and drizzle some extra virgin olive oil, lemon juice, salt, and pepper, to taste.
• To mound the tartare, place a cake ring in the center of the plate and start filling in with half of the avocado, trying to layer, leveling, and gently pressing down. When you are done with the avocado, add half of the salmon mixture, level, and gently press down.
• Slowly remove the cake ring and repeat with the second tower.
• Serve immediately.

How to serve

You can serve this tartare with our Keto Flaxseed Crackers.

This salmon avocado tartare can be part of a 3-day gut cleanse

This meal is so healthy and simple that I decided to include it as a suggestion in my 3-day plant paradox gut cleanse. Healthy eating should not be boring, not even a cleanse.

If you enjoy this salmon avocado tartare, you may also like:

• Crunchy Tuna Salad with Avocado
• Seven Layers Salmon Egg Benedict

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Print Recipe

Salmon Avocado Tartare, the Perfect Appetizer

(48 votes, average: 3.73 out of 5)

Loading...

By Claudia Curici, Health Coach – Serves: 2

Prep Time: 15 mins – Cooking Time: 1 hour

A tower of goodness, this salmon avocado tartare is delicious, spectacularly looking, and healthy. This is a nutritious low-carb meal, whole 30 compliant, lectin-free, gluten-free, and Paleo, that is so easy to make at home.

Ingredients

• FOR THE SALMON LAYER:
• 1/2 lb (200 grams) wild-caught salmon, finely diced
• a few fine slices of red onion
• juice of 2, 3 limes
• a handful of chopped fresh cilantro
• 1 tablespoon extra virgin olive oil
• 1 teaspoon Dijon mustard
• pinch of dry oregano
• salt and pepper
• 1 teaspoon capers, rinsed, drained, and chopped
• FOR THE AVOCADO LAYER:
• 2 avocados, finely diced
• 1 tablespoon fresh lemon juice, salt, and pepper to season the avocado (to taste)

Instructions

1

Cut the salmon into small cubes.

2

In a glass bowl, mix all the ingredients with the salmon (except for the avocado layer ingredients), toss, making sure everything is coated with all the juices and spices, cover, and refrigerate for about one hour.

3

After one hour, take the salmon out of the refrigerator and taste it. Adjust seasoning if necessary (it might need some lime, salt, or pepper). Optional: reserve some of the onion slices that have been marinating with the salmon for decoration.

4

Cut the avocado into small dices, and drizzle some extra virgin olive oil, lemon juice, salt, and pepper, to taste.

5

To mound the tartare, place a cake ring in the center of the plate and start filling in with half of the avocado, trying to layer, leveling and gently pressing down. When you are done with the avocado, add half of the salmon mixture, level, and gently press down.

6

Gently remove the cake ring and repeat with the second tower.

7

Serve immediately.

Notes

Makes 2 portions. This can be eaten as a main dish or shared as an appetizer. It is also a great entertaining appetizer because it is easy to make, can be prepared in advance and will definitely wow your guests.