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Salmon Tartare with Avocado Mousse |
"This salmon tartare is absolutely the most amazing appetizer ever. Fresh and flavorful and very simple to prepare. Great in the summer on a patio with a nice glass of chilled Sancerre or Vouvray for your choice."
Ingredients :
- 1 1/2 pounds salmon fillets, cut into 1/4-inch cubes
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh orange juice
- 1 teaspoon freshly ground pink peppercorns
- 1/2 teaspoon cream of balsamic (balsamic glaze)
- 2 tablespoons capers
- 2 tablespoons chopped fresh dill
- 12 chives
- Avocado Mousse:
- 2 firm-ripe California avocados, chilled
- 1/8 cup firm-ripe papaya flesh
- 1 tablespoon fresh lime juice
- 1 pinch salt
- 1/3 cup heavy cream, chilled
Instructions :
Prep : 15M | Cook : 4M | Ready in : 15M |
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- Place salmon in a bowl, preferably wooden. Combine olive oil, lime juice, orange juice, peppercorns, and balsamic cream in a separate bowl. Add dressing, capers, and dill to the salmon. Toss gently but well.
- Decorate each plate with 3 chives.
- Scoop avocado flesh into a food processor. Add papaya, lime juice, and salt and puree until completely smooth.
- Beat cream in a bowl using an electric mixer until stiff peaks form. Fold avocado mixture into cream gently but thoroughly. Avocado mousse can be served in a freestanding gravy boat or placed around tartare on a plate.
Notes :
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