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