Keto salmon and avocado tartare

Keto salmon and avocado tartare with rich smoked salmon, ripe avocado and lime. A low-carb lunch that doesn't need the hob at all.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 550 kcal per serving
• Protein: 30 g
• Fat: 45 g
• Carbs: 5 g

Ingredients

• 250g smoked salmon
• 2 avocados
• 1 bunch of chives
• 1 lime
• 2 tbsp olive oil
• 1 tsp pepper

Method

You’ll need: chopping board · knife · mixing bowl

1. Cut the smoked salmon into small, even cubes with a sharp knife.
2. Halve the avocados, remove the stones, scoop the flesh out of the skin and cut it into small cubes too.
3. Snip the chives into fine rings and gently mix them with the salmon and avocado in a shallow bowl.
4. Squeeze the lime and drizzle the juice and olive oil over the tartare so the avocado doesn't turn brown.
5. Season only with pepper, as the salmon is already salty, and serve the tartare cold.

Good to know

This raw dish looks like it comes from a fine Michelin-starred restaurant, but it's ready in a few minutes without using the hob.

Swaps

Smoked salmon → gravlax (if you don't like the strong smoky flavour – gravlax is milder and cured with salt and dill; also raw, so not in pregnancy).

Cooking tips

Use a food ring to stack the tartare on the plate in a perfectly round, tall tower. It makes it a real eye-catcher.

Storage

Avocado oxidises extremely quickly in the air and turns brown. This tartare can't be made ahead and must be eaten fresh straight away.

Allergens

Contains fish. Completely lactose-free, gluten-free and nut-free. During pregnancy, cold-smoked fish should only be eaten if cooked until steaming hot, so this tartare isn't suitable then.

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