Salmon and tuna tartare with avocado purée and truffles. A delicious starter or side dish
Tartare is a dish consisting of finely chopped raw ingredients. It’s a delicacy and you will find it in many forms throughout some of the best restaurants in the world. You might be tempted to say “Yea, but they’ve got highly experienced chefs and this looks kinda difficult to make”. Well, keep reading this article and you’ll be amazed how simple it is.
When you decide to make a tartare, the first and most important part of the process is to head over to the fish store or market and ask for salmon or tuna (or whatever fish you have in mind) with the highest grade of freshness: Sashimi or Sushi grade. This means that it’s so fresh you can serve it raw. Keep in mind that this is very important, as not all fish is suitable for tartare, sashimi or sushi. Once you’ve got the base ingredient, everything becomes easy peasy.
I want my tartare smooth just like a purée, so as you might have guessed it, I grated it. I washed it with cold water, dried it on a napkin and then grated it, so the fillet’s small white threads would stay out of my fish purée. I sprinkled lime and a few salt flakes, and then I mixed it well so the flavors would blend.
And… that’s about it. Just like that, you can make that fancy dish that I would recommend serving with something crispy aside (for a bit of texture): you can go for a few slices of french baguette, maybe some crispy salted biscuits, or even veggie chips like the ones I chose.
Below you will see the recipe for my three layers tartare: avocado with lime pulp, salmon and tuna. I added a bit of truffle purée which I found in Borough Market last week, and fresh watercress.
How to make Salmon and Tuna Tartare
Salmon and tuna tartare with avocado puree and truffles
- 200 g of tuna - sushi grade
- 200 g of salmon - sushi grade
- 1 lime - juiced
- 1 tsp Maldon salt flakes
- 1 Avocado
- 1 Tbsp Lemon puree
- 1 tbsp Watercress
- Grate the two chunks of fish, but separately without mixing them together.
- Place them in 2 different containers.
- Sprinkle Maldon salt flakes, and then pour a teaspoon of lime juice over each fish mixture. Mix well to blend the flavours.
- Smash the avocado with a fork and then add a bit of salt and a teaspoon of lemon puree.
- To make the same plating, you will need a small recycled jar in which you will place a layer of avocado puree, one of salmon, one of tuna and then a teaspoon of truffle puree.
- Sprinkle a bit of watercress.
- The truffle puree can be replaced with thinly shaved truffles