For a great tartare, you have to balance the right amount of ingredients to end up with a fresh, crunchy, spicy, and creamy texture all in one bite. Here I combined the fresh tuna with spring onions, salty and spicy chili garlic paste, and soy sauce. For the crunchy effect, I used snow peas, yellow pepper, and
This is a delicious wrap filled with organic salmon, baby spinach, and avocado, combined with cream cheese, lemon, and cilantro. To add a bit extra flavor, I used my Buckwheat Curry Tortillas with their subtly nutty taste and a hint of curry. This wrap is great as a starter, light lunch or dinner, or to take along in your lunchbox.
Preparing Tartare for a dinner party such as Christmas or New Year’s Eve is a longtime tradition in our house. It’s always a hit when serving it in small bowls together with a nice glass of champagne when welcoming dinner guests, or as a seated starter nicely plated. I have to get creative with the ingredients to surprise my guest over and over again. This time I combined the creamy avocado with the well balanced spiciness of the horseradish and the fresh mild flavor of the spring onions, which goes very well with the fresh salmon tartare.
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.