Salmon and avocado tartare

Name: Salmon and avocado tartare
Cook time: 30 min
Cuisine: French
Ingredients: 100g very fresh salmon fillet, skin and pin bones removed; 100g smoked salmon; 1/2 avocado, peeled; 1 tbsp lime or lemon juice; 1 tbsp pickled jalapeno chillies; 2 tbsp finely chopped coriander, plus extra for serving; 50g salmon roe

Jill Dupleix

October 19, 2011

Time:< 30 mins

Serve with drinks on crisp corn chips or pastry cases or as a first course wrapped in small triangles of flat mountain bread.

Ingredients

100g very fresh salmon fillet, skin and pin bones removed
100g smoked salmon
1/2 avocado, peeled
1 tbsp lime or lemon juice
1 tbsp pickled jalapeno chillies
2 tbsp finely chopped coriander, plus extra for serving
50g salmon roe

Method

Finely dice the salmon fillet and the smoked salmon, combine and chop again until fine and well mixed.
Finely dice the avocado, toss in juice and set aside.
Drain the jalapeno chillies and finely dice. When ready to serve, combine the salmon with the avocado, lime juice, jalapenos and coriander. Gently toss with most of the salmon roe.
Serve topped with remaining roe and more coriander leaves.