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SALMON-AVOCADO TARTARE WITH RASPBERRY-LIME SAUCE

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Ingredients

(8 servings)

  • 1.3 lb fresh salmon, skin and bones removed
  • 7 oz smoked salmon
  • 2 medium avocados
  • 1 tsp minced chives
  • 1 tsp minced coriander
  • 2 pickles
  • 1 tbsp capers
  • 1/2 tsp black sesame
  • Olive oil
  • Juice of 2 lemons

Raspberry-lime sauce:

  • 2 limes
  • 1/3 cup olive oil
  • 1/2 cup raspberries
  • 1 tsp Tabasco sauce
  • 2 tsp old-style mustard

Preparation

  1. Dice the fresh salmon and avocado as thinly as possible.
  2. Thinly slice the pickles and capers.
  3. Mix the salmon, avocado, pickles, capers, coriander and chives. Season with olive oil, salt and the juice of 2 lemons and set aside in the fridge.
  4. For the raspberry-lime sauce, put raspberries, lime juice, mustard and Tabasco sauce in a blender. Blend and add salt and pepper.
  5. Assemble in a plate with a timbale mold and pour raspberry sauce over the tartare.

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