Wild salmon and avocado tartare

Wild salmon and avocado tartare with ripe avocado, lime juice, red onion and coriander – a delicate, cold recipe with plenty of protein and creamy avocado.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 420 kcal per serving
• Protein: 34 g
• Fat: 30 g
• Carbs: 4 g

Ingredients

• 160g fresh or smoked wild salmon (top quality)
• 1 ripe avocado
• ½ small red onion
• 1 tbsp freshly squeezed lime juice
• A few leaves of fresh coriander
• 1 tsp white sesame seeds
• 1 squeeze of reduced-salt tamari (gluten-free)

Method

You’ll need: frying pan · chopping board · knife

1. Carefully prepare the wild salmon, avocado, red onion and coriander and wash everything that needs it. Pat the wild salmon dry.
2. Cut the wild salmon into small cubes or chop it finely. Dice the avocado too and mix it straight away with the lime juice.
3. Slice the red onion very finely and add it to the wild salmon and avocado along with the coriander. Mix everything gently so the avocado stays creamy.
4. Season with tamari and leave the flavours to infuse briefly. Add a little more lime juice if you like.
5. Toast the white sesame seeds briefly in a dry frying pan until fragrant. Then leave them to cool slightly.
6. Arrange the tartare, sprinkle with sesame and serve well chilled straight away.

Good to know

When you're short on time but want something special, this tartare is just right. Fresh and creamy, with clear, delicate flavours.

Swaps

Wild salmon → sashimi-grade trout (similar protein content, also contains omega-3 fatty acids); Avocado → cucumber (less rich, lots of water, milder in flavour); Coriander → flat-leaf parsley (milder, also contains vitamin K); Tamari → coconut aminos in a small amount (a little milder and usually less salty).

Allergens

Contains fish, sesame and soya. Only suitable for small children with very finely cut ingredients, and during pregnancy raw or only cold-smoked fish should be avoided.

Dairy-free recipes