Some people don't like the idea of eating raw fish or meat - my Mom being one of them. I think part of it may be the texture that raw flesh has and part of it may be the concept of eating the uncooked animal. To keep everyone happy at the table, I decided to make a marinated salmon tartare - which most people like. For this recipe I used the marinated salmon I showed you how to make a few months ago.
This recipe takes about 7 minutes to prepare (because of the cutting and dicing) once you have the salmon marinated (which takes 24 hours). I usually marinate a big piece and keep it in the fridge for up to 4-5 days.
Here´s what you´ll need:
MATERIALS
- Stainless steel ring (to give it the round vertical shape)
- Chef knife
- Serving plate
INGREDIENTS
- Marinated salmon (recipe here)
- 1/2 avocado
- Olive oil, salt and pepper.
- Juice of 1/4 lemon
HOW TO PREPARE IT
1. For this tapa I like to cut the salmon into thick slices and then I carefully dice them, making the salmon pieces look almost like cubes. Fill the stainless steel ring just over half way with the salmon.
2. Cut the avocado in half and dice it. Add lemon juice to prevent it from turning black and season with salt and pepper to taste. Add a little olive oil and make a layer of avocado over the salmon in the ring.
Remember that if you are saving the other 1/2 avocado in the fridge is best to keep the avocado pit inside and use the skin of the half you just used to cover the remaining avocado. If you save it like this it will be almost perfect for the next 24 hours.
3. Cover the avocado layer with a top layer of salmon and push the tartare in the ring so that it's nice and even. Garnish with fresh parsley or cilantro if you want.
4. Keep refrigerated and in the ring until ready to serve. Remove ring and drizzle a bit of olive oil on top. Serve with crackers.
Enjoy!
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