Salmon tartar with avocado vinaigrette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -----salmon----- | ||
| 5 | ounces | Salmon |
| 3 | slices | Smoked salmon |
| 1 | teaspoon | Icelandic lumpfish caviar ---vinaigrette----- |
| 1 | Shallot onion | |
| ½ | cup | Fresh estragon |
| ½ | cup | Sherry |
| ⅓ | cup | Water |
| 1 | large | Avocado; cubed |
| ¼ | cup | Olive oil |
| ¾ | cup | Almond oil |
| Salt and black ground pepper | ||
Directions
Recipe by: Eva Hreinsdottir <eva@...> Put the onion, estragon, sherry and water in a pot and reduce until ½ cup is left. Mix in a mixer with olive and almond oil. Put in a dish and stir in the avocado with a wooden spoon. Finely chop the salmon, as with beef tartare. The tartare is placed in the middle of a dish with a surround of smoked salmon. The avocado vinaigrette and the caviar are placed on the dish on either side of the tartare. Serve with rye ("rough" in the recipe) bread.