Salmon tartare with avocado
Ingredients (Serves 6)
900 g salmon loin
3 avocados
2 lemons
1 tbsp Dijon mustard
2 fresh spring onions
1 bunch of chives
3 firm red tomatoes
100 ml Arbequina extra virgin olive oil
20 g fresh coriander
6 small pickled gherkins
2 tsp wasabi
Salt and pepper
Preparation
Skin and debone the salmon, then cut it into 0.5 cm dice. Finely dice (brunoise) the spring onions and gherkins, placing them into a bowl together with the diced salmon. To this mixture, add 75 ml of olive oil, the mustard, the wasabi, and the finely chopped chives. Season to taste with salt and pepper, and incorporate the juice of one lemon. Gently mix all ingredients until a uniform tartare is achieved.
Separately, blanch the tomatoes to peel and deseed them, then cut into 1 cm dice. In another bowl, combine the diced tomatoes with the peeled and diced avocado (cut into 1 cm pieces). Season with salt and pepper, then add the remaining olive oil, lemon juice, and chopped coriander, gently mixing together.
To serve, arrange a bed of the avocado and tomato salad at the base of the plate and top with the salmon tartare.