We love making tartare from salmon or tuna as a starter, especially when we have guests visiting. This time I tried to combine the ingredients of my usual salmon tartare, but with a twist, and it came out very nicely. The crunchy texture of the snow pea and the creamy avocado topped with salmon sashimi and wasabi creme make this a delightful combination.
You need the following ingredients: (about 3 servings)
Avocado Tartar (the base):
- 1 avocado
- 1/3 of a cucumber (8-10 cm, seeds removed)
- snow peas (about 15 pieces, or about 50g)
- 2 tbsp sour cream
- 1/2 tea spoon wasabi paste (or to taste, e.g. less)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- squeeze of lemon juice
- salt (to taste)
Cut the avocado, cucumber, and snow peas into pieces, typically medium cubes for the avocado, small cubes for the cucumber, and very small cubes for the snow peas. That results in a balanced texture we like a lot. Add sour cream, wasabi paste, soy sauce, sesame oil, lemon juice, and salt. Stir together to make it slightly creamy, but maintain the texture of the various ingredients (in other words, don’t blend it into soup-like consistency).
Wasabi creme (the topping):
- 50 g sour creme
- 1 tbsp creme
- dash of wasabi (to taste)
- squeze of lemon
- 1 loaded tbsp of cream cheese
- salt (to taste)
Mix all ingredients together until creamy and well blended.
- 150 g sashimi quality salmon
Cut the salmon into sashimi-style pieces, about 4-5 per serving.
To serve, if you have food forming rings, use your medium ring or square, and fill about 3 cm (a little over an inch) with avocado tartar. Else use a normal table spoon and arrange about two spoons full into a square. Layer 4-5 sashimi slices on top of the avocado tartar, and garnish with wasabi creme as shown in the picture (note: you can experiment here and get creative, for example, using a cream whipper to achieve a more foamy texture). Garnish as you may desire. Below I used chili threads, which we love.