Salmon & Avocado Tartare With Dill & Balsamic Glaze
HAARALA HAMILTON
Life
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Salmon & Avocado Tartare With Dill & Balsamic Glaze

Even if you're not a huge fan of fish, this dish is delicious and so easy to make – plus, it's guaranteed to impress at a dinner party. Better still, you can prepare the first three stages and place them in the fridge separately. Just wait to mix until you're ready to serve, as the salmon will ‘cook’ in the lemon juice.
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HAARALA HAMILTON
Serves
4
Total Time
30 Minutes
Ingredients
2 tbsp of finely chopped dill, any coarse stalks removed
2 tbsp of capers in brine, drained and roughly chopped
1 tbsp of crème fraîche
1 tbsp of Dijon mustard
1 lemon, plus lemon wedges to serve
2 small shallots, finely chopped
400g of skinless salmon fillet
200g of smoked salmon
2 large ripe avocados
4 tbsp of balsamic glaze, plus a drizzle for decoration
8 slices of ciabatta, cut into1cm-thick slices
4 tsp of extra virgin olive oil
Fine sea salt & freshly ground black pepper
Method
Step 1

Stir the dill, capers, crème fraîche, mustard and 1 tbsp of lemon juice together in a small bowl, cover and set in the fridge.

Step 2

Place the shallots and the remaining lemon juice in another small bowl, mix, cover and set in the fridge.

Step 3

Cut the salmon fillet and smoked salmon into small cubes, place in a medium bowl, mix, cover and set in the fridge.

Step 4

When you are ready to serve, pour the crème fraîche and shallot mixes into the larger bowl of salmon and stir gently.

Step 5

Peel and pit the avocados and chop into small cubes. Place in a medium bowl and add ½ tsp of salt, ½ tsp of pepper and the 4 tbsp of balsamic glaze. Stir gently.

Step 6

Toast the bread on both sides, using a griddle pan or toaster.

Step 7

Zig-zag the balsamic glaze over 4 serving plates. Place a cooking ring in the centre of a plate. Spoon in one-quarter of the avocado and gently push down, covering the base evenly. Spoon one-quarter of the salmon on top, again pushing down. Gently lift off the ring. Repeat on all the plates.

Step 8

Drizzle 1 tsp of extra virgin olive oil over each pile of salmon tartare and garnish each with a lemon wedge. Place 2 slices of toasted ciabatta on each plate and the dish is complete.

Recipe Courtesy Of  Gino’s Italian Family Adventure: Easy Recipes the Whole Family will Love by Gino D’Acampo (published by Bloomsbury) on 28th October £22 hbk.

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