Salmon tartare with avocado and sesame

Restaurant style salmon tartare, ready at home in 20 minutes with zero cooking. Sashimi grade fillet is cut into cubes, dressed with soy, sesame and lime and served cold with spicy mayo and crispy bread. The fish is the whole secret.

20 min10 ingredients 5 steps

Tartar de somon cu avocado, susan și spicy mayo pe farfurie ceramică, văzut de sus

Latură de somon Trim E fără piele crud pe farfurie, vedere de sus

Ingredients

Servings

400 gSalmon Fillet Trim E, sashimi grade
1 pieceripe avocado, cut into small cubes
2 tbspSoy Sauce
2 tsptoasted sesame oil
1 tbsplime juice
2 stalksspring onion, thinly sliced
1 tbspSesame Mix
3 tbspKewpie Mayonnaise
1 tspSriracha Sauce
for serving toasted bread slices or rice crackers

From the SERIOSFOOD catalog

N° 049 · Salmon Fillet Trim E

N° 115 · Soy Sauce

N° 138 · Sesame Mix

N° 117 · Kewpie Mayonnaise

N° 124 · Sriracha Sauce

Instructions

Partially defrost

Keep the fillet covered in the fridge, about 5-6 hours for a 400 g portion. For clean cubes, stop while the core is still slightly firm: semi-frozen salmon is much easier to cut.
Cut the cubes

With a very sharp knife, cut the fillet into cubes of about 1 cm. Work on a cold board and return the cubes to the fridge while you prepare the rest.
Make the dressing and spicy mayo

Mix the soy sauce with the sesame oil and lime juice. Separately, stir the Kewpie mayonnaise with the sriracha until you get a smooth spicy mayo.
Dress the tartare

Just before serving, gently toss the salmon cubes with the dressing, spring onion and half of the sesame. Fold in the avocado last, with two or three gentle turns so it stays intact.
Plate and serve

Shape the tartare with a plating ring or in a small bowl. Drizzle the spicy mayo on top, sprinkle the remaining sesame and serve immediately, cold, with toasted bread on the side.

Good to know

Toss the salmon with the dressing only right before serving, otherwise the lime acidity changes its texture. Eat the tartare the same day. This product contains fish, the soy sauce contains soy and wheat, Kewpie mayonnaise contains egg and the sesame mix contains sesame.

Frequently asked questions

Is it safe to eat raw salmon?

Yes, the Trim E fillet is sashimi grade, meant to be eaten raw. Defrost it in the fridge and use it within 24 hours, without refreezing.

Can I prepare the tartare in advance?

You can cut the cubes and make the dressing separately a few hours ahead, kept cold. Combine them only when serving so the salmon stays firm.

What can replace the avocado?

Cucumber cut into small cubes works great for crunch, and ripe mango gives a sweet and spicy variation.

What is spicy mayo made of?

Kewpie mayonnaise and sriracha, at a ratio of roughly 3 to 1. Adjust the heat to taste.