Salmon & cucumber tartare

0
59
Salmon & cucumber tartare
  • 0:15 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

Featured in
Salmon recipes, Fish & seafood recipes

Ingredients

  • 1 long baguette (French stick), thinly sliced
  • 60ml (1/4 cup) peanut oil
  • 300g boneless salmon fillet, skin removed, finely diced
  • 1 Lebanese cucumber, finely diced
  • 1/2 avocado, halved, stone removed, peeled, finely diced
  • 1/2 small red onion, finely diced
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons wasabi paste
  • Pinch of salt

Method

  • Step 1
    Preheat grill on high. Place baguette slices on an oven tray and brush both sides with 2 tablespoons of the peanut oil. Toast under preheated grill for 1 minute each side or until golden. Remove from grill and set aside until required.
  • Step 2
    Combine the salmon, cucumber, avocado and onion in a large bowl. Add the dill and gently stir to combine.
  • Step 3
    Use a fork to whisk together the remaining oil, lemon juice and wasabi in a jug. Add to the salmon mixture and gently stir to combine. Taste and season with salt.
  • Step 4
    Spoon salmon and cucumber tartare evenly among toasted baguette slices and serve immediately.

Nutrition

  • 2299 kj

    Energy

  • 30g

    Fat Total

  • 7g

    Saturated Fat

  • 26g

    Protein

  • 542.28mg

    Sodium

  • 1g

    Carbs (sugar)

  • 43g

    Carbs (total)

All nutrition values are per serve

Notes

This recipe is best if it’s made just before serving. A martini is a great accompaniment.

  • Author: Amanda Kelly
  • Image credit: Ian Wallace
  • Publication: Australian Good Taste

Source: taste.com.au

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