Emulsifier Free Salmon Tartare with Lemon & Avocado
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Learn more →Ingredients
4 servings
For the tartare
- 12 oz sushi-grade salmon fillet, skin removed
- 1 ripe avocado, pitted and finely diced
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp extra virgin olive oil
- 1 tbsp capers, drained and roughly chopped
- 2 tbsp fresh chives, finely sliced
- 1 tbsp fresh dill, finely chopped
- 1 tsp dijon mustard
- ¼ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- ¼ tsp ground turmeric
For serving
- lemon wedges, for serving
- cucumber slices or endive leaves, for serving (optional)
Instructions
- 1
Place the salmon fillet on a clean cutting board. Using a sharp chef's knife, slice the salmon into ¼-inch planks, then cut each plank into ¼-inch strips, and finally dice crosswise into ¼-inch cubes. Transfer to a mixing bowl and refrigerate while you prepare the remaining ingredients.
- 2
In a small bowl, whisk together the lemon juice, lemon zest, extra virgin olive oil, Dijon mustard, turmeric, salt, and black pepper until combined.
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