Salmon Tartare with Avocado and Soy-Ginger Vinaigrette

🧂 Ingredients

• ✓
  Salmón fresco (apto para crudo)

  400 g
• ✓
  Aguacate maduro

  2 unidades
• ✓
  Pepino

  1/2 unidad
• ✓
  Cebollino fresco

  20 g
• ✓
  Salsa de soja

  3 cucharadas
• ✓
  Aceite de sésamo

  1 cucharada
• ✓
  Zumo de limón

  2 cucharadas
• ✓
  Zumo de lima

  1 cucharada
• ✓
  Jengibre fresco rallado

  1 cucharadita
• ✓
  Miel

  1 cucharadita
• ✓
  Chile rojo fresco

  1/2 unidad
• ✓
  Semillas de sésamo tostadas

  2 cucharadas
• ✓
  Sal y pimienta negra

  al gusto

📋 Instructions

1. 1

   Make sure the salmon is suitable for raw consumption (previously frozen at -20°C for 24h or certified for sushi). Remove the skin and bones with tweezers.

2. 2

   Cut the salmon into 1 cm cubes with a very sharp knife. Keep refrigerated in a bowl over ice.

3. 3

   Prepare the vinaigrette: mix soy sauce, sesame oil, lemon juice, grated ginger, honey and finely chopped red chili. Emulsify well with a fork.

4. 4

   Pour half of the vinaigrette over the salmon, mix gently and let marinate 10 minutes in the refrigerator. No longer or it will "cook" the fish.

5. 5

   Prepare the avocado base: mash the avocados with a fork until you get a cream with small pieces. Add lime juice, salt and pepper. Mix.

6. 6

   Cut the cucumber into brunoise (very small 3mm dice). Finely chop the chives.

7. 7

   Plate: using an 8 cm ring mold, place the avocado base first (1 cm height), press lightly. On top, add the drained salmon tartare.

8. 8

   Carefully remove the ring. Decorate with the cucumber brunoise, chopped chives, toasted sesame seeds and a few drops of the remaining vinaigrette.

9. 9

   Serve immediately, very cold, accompanied by rice crackers or melba toast.