There is salmon tartare on the menu of any French restaurant. I suggest you stay at home today and cook a delicious dish yourself. To do this, the fish should be slightly frozen, and then finely chopped and mixed with additives. The rest of the details are further in the recipe.
Ingredients
- Salmon - 300 g
- Avocado - 1 piece
- Onion - 1 piece
- Rice vinegar - 2 tbsp.l .
- Lemon juice - 3 art.l.
- Olive oil - 1 tbsp.l.
- Soy sauce - 2 art.l.
- Chili sauce - 1 tsp.
- Ground black pepper - to taste
- Salt - 0,3 tsp.
Step-by-step cooking recipe
Pre-place the salmon in the freezer for 30 minutes.
Finely chop the salmon and peeled onion.
Mix the blanks in a bowl, add oil, vinegar, sauces, salt and ground pepper. Cover with cling film and set aside for 20 minutes.
Cut the avocado in half, peel, remove the stone.
Chop the fruit pulp, mix with lemon juice.
Place the serving ring on a plate, lay out a layer of avocado.
Add the fish stock and tamp it lightly.
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