Salmon avocado tartare is made with fresh sashimi grade salmon and avocado, seasoned with spicy umami rich sauce. Serve with your favorite crackers and enjoy!
This salmon avocado tartar is super easy to whip up, yet delicious and fun. It works perfect as a fancy appetizer or side dish that wows your guests!
Jump to:
Is this dish spicy?
There is a little kick to this dish, thanks to the wasabi used for the salmon. Compared to red chili which works on your tongue, wasabi rather gives a tingling sensation that runs up your nose. It is spicy yet aromatic.
If you love wasabi, you can absolutely add more, or you can also skip it completely to keep this dish non-spicy.
What goes well with salmon avocado tartare?
My go to is rice crackers that are lightly salted. You can also serve with rice cakes (split into smaller pieces), or any gluten-free cracker of your choice. For a low-carb option, small leaves of romaine or little gem lettuce works amazing as well.
Ingredients for this recipe
- Avocado
- Lemon juice - Fresh or bottled
- Salt
- Sashimi grade salmon
- Tamari soy sauce
- Wasabi paste
- Sesame oil
To serve with:
- Rice crackers - Or any gluten-free crackers, rice cake, or salad leaves
- Lime slices
- Radish slices
- Cilantro
How to make salmon avocado tartare
1. Prepare the avocado. Chop the avocado into very small pieces. Sprinkle lemon juice and salt. Toss gently on the cutting board.
2. Season the salmon. Chop the salmon finely and place it in a small bowl. Combine with tamari soy sauce, wasabi, and sesame oil together.
3. Set in a mold. Place a round mold on a plate. Pack down the avocado first, followed by the salmon on top.
4. Gently remove the mold.
5. Top and serve! Garnish with lime slices, radish, and cilantro leaves. Serve with rice crackers.
*See the recipe card below for detailed instructions.
Frequently asked questions
A cookie cutter, a can with both ends open, or mold made with aluminum foil works. You can also pack the avocado and salmon into a ramekin or small bowl and invert. Lining the ramekin with plastic wrap will make the releasing easier.
You can pack your round mold up to one day in advance. Keep refrigerated until ready to serve!
Any leftover salmon avocado tartare can be covered tightly and stored in the fridge for up to a day.
More salmon recipes
- Salmon Tataki with Pistachio and Radish
- Smoked Salmon Canapes with Miso Cream Cheese
- Salmon Quinoa Salad with Miso Vinaigrette
Recipe
Salmon Avocado Tartare
Equipment
- 1 x 3.15 inch round mold See notes below for substitution ideas
Ingredients
- ½ medium avocado
- ½ teaspoons lemon juice
- 2 pinches salt
- 4 ounces sashimi grade salmon
- 2 teaspoons tamari soy sauce
- ⅛ teaspoon wasabi paste or more
- 1 teaspoon sesame oil
Serve with:
- Rice crackers
- Lime slices
- Sliced radish
- Cilantro leaves
Instructions
- Chop the avocado into very small pieces (about the tip of a pinky). Sprinkle the lemon juice and salt and toss gently on the cutting board.
- Chop the salmon finely and place it in a small bowl. Combine with tamari soy sauce, wasabi, and sesame oil together.
- Place a round mold on a plate. Pack down the avocado first, followed by the salmon on top.
- Gently remove the mold.
- Garnish with lime slices, radish, and cilantro leaves. Serve with rice crackers.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Leave a Reply