Salmon Tartare with Beetroot, Avocado, and Lemon Vinaigrette
Experience a burst of flavor with this vibrant salmon tartare featuring fresh salmon, earthy beetroot, and creamy avocado, all enhanced by a zesty lemon vinaigrette. This dish is not only visually stunning but also incredibly refreshing and satisfying, making it perfect for any occasion—from elegant dinners to casual brunches. Impress your guests or treat yourself to a delightful culinary experience!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Appetizer
- Method: Roasting
- Cuisine: Fusion
Ingredients
Scale
- 8 oz sushi-grade fresh salmon, diced
- 1 medium beetroot (about 6 oz), roasted and diced
- 1 ripe avocado, diced
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- 1/4 small red onion, finely chopped
- 1 tbsp capers, rinsed and drained
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wash the beetroot thoroughly, wrap in aluminum foil, and roast for about 45 minutes until tender. Allow to cool before peeling.
- Dice the cooled beetroot and avocado into uniform cubes.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper until emulsified.
- In a mixing bowl, combine the diced salmon with chopped beetroot and avocado. Drizzle half of the vinaigrette over the mixture and gently fold together.
- Plate the tartare using a ring mold or shape by hand. Top with extra vinaigrette and garnish with capers.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 55mg