1 lb wild salmon, skinless and boneless, cut into small cubes
(Before cutting, place the Salmon in the freezer for a minimum of 20 minutes- it will make slicing it easier).
2 scallions, chopped
1/4 of a Red Onion, chopped
1/2 of 1 Jalapeno Pepper, diced
½ tablespoon grated or crushed ginger
½ tablespoon olive oil
½ tablespoon sesame oil
½ tablespoon of soy sauce
Sriracha Mayo- drizzled
Hot sauce of your choosing, to taste – optional
Spicy Mango Sauce
2 ripe mangos, peeled and cut into large chunks
Juice from 2 limes
6 tablespoons of olive oil
1-4 tsp hot sauce, adjust to your preference
1 tablespoon of Sriracha Mayo
Salt to taste
For the stuffed and/or avocado portion:
1-2 Avocados depending on servings
Olive oil/salt to taste for diced avocado option
For the salmon tartare, combine all the ingredients for the salmon tartare in a bowl, mix well, cover and refrigerate while you prepare the mango sauce. Prepare your diced avocado and diced mango.
For the sauce, place the mango slices, lime juice, olive oil, hot sauce (add more until the desired heat) and salt (about ½ tsp) in the blender. Blend until you have a smooth sauce, taste and adjust the ingredients until you have your desired amount of hot sauce and salt.
I don’t have a stainless steel round form to use for the plating, so what I did instead was use the smallest bowl I have, put the mango in first, then the avocado and press it down lightly with the back of a spoon. Proceed to flip it over on top of the plate you wish you to use. It might have a bit of a hard time staying together, but it worked surprisingly well for me. Lightly spoon the salmon tartare on top of the mango and avocados and place chives on top. Ta-da! If you want it to be perfect- purchase the round form. You can either make chips or buy crackers/bread etc to use as an accompaniment- it’s absolutely delicious.
For the salmon tartare stuffed avocado version: Cut the avocados in half lengthwise, remove the pit and carefully peel the avocados. Drizzle each avocado with a little bit of lime juice. Fill the center of each avocado with a generous portion of salmon tartare, and drizzle the spicy mango sauce on top of each stuffed avocado.
This recipe may seem a bit tedious, but it’s really quite easy and instead of paying $$ for tartare at a restaurant, you can now make it at home and you can experiment with whichever ingredients you like. Minus the sodium, it is a pretty healthy meal, so you also feel great while eating it!
I will definitely be making this again in the future.
Where are your favorite places to eat tartare?
Any tips for when I make it the next time?