Go Back
–+ servings
Lachstatar mit Avocadocreme auf weißem Teller mit Sesam-Knäckebrot, daneben ein schlankes Weinglas mit hellgoldenem Pinot Gris, frische Limette und Frühlingszwiebeln als Dekoration

Salmon tartare with avocado cream & sesame crispbread

Wine from Canada for an elegant holiday lunch: tender salmon tartare with creamy avocado purée and crispy sesame crispbread—paired with the fruity Pinot Gris Social from Backyard Vineyards in the Okanagan Valley. Ready in 20 minutes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Fingerfood
Cuisine International, Modern, Scandinavian
Servings 2 people
Calories 480 kcal

Equipment

  • 1 Scharfes Messer und Schneidebrett
  • 1 Kleine Schüsseln zum Anrichten
  • 1 Anrichtring (optional, für saubere Präsentation)
  • 1 Gabel oder Stabmixer für die Avocadocreme
  • 1 Backblech und Backofen (für selbst gemachtes Knäckebrot)

Ingredients
  

FOR THE SALMON TARTARE:

  • 250 g Salmon Sushi-grade, very fresh, finely diced
  • 1 Teaspoon sesame oil roasted
  • 1 1 tbsp soy sauce
  • 1 teaspoon of rice vinegar
  • ½ teaspoon of fresh ginger finely grated
  • 1 spring onion cut into thin rings
  • 1 tsp black sesame seeds
  • Zest of ½ lime
  • Salt white pepper

FOR THE AVOCADO CREAM:

  • 2 ripe avocados
  • Juice of 1 lime
  • 1 Tablespoons of crème fraîche
  • ½ garlic clove finely grated
  • Salt white pepper
  • 1 A pinch of cayenne pepper

FOR THE SESAME CRACKER:

  • 100 g Whole-grain spelt flour
  • 2 1 tablespoon sesame seeds a mix of white and black
  • 1 Tablespoon of olive oil
  • ½ tsp sea salt
  • 60 –70 ml water

Instructions
 

FOR THE SESAME CRACKER:

  • Preheat the oven to 180°C. Combine the flour, sesame seeds, salt, and olive oil. Add water one spoonful at a time and knead into a smooth, non-sticky dough. Roll out very thinly on parchment paper. Cut into irregular pieces with a knife or pastry wheel. Bake for 12–15 minutes until golden brown and crispy. Let cool—the crispbread will become even crispier as it cools.

FOR THE AVOCADO CREAM:

  • Cut the avocados in half, remove the pits, and roughly mash the flesh with a fork. Add the lime juice, crème fraîche, garlic, salt, pepper, and cayenne pepper, and mix until creamy and slightly chunky. Taste and adjust the seasoning—the dip should have a fresh, spicy flavor.

FOR THE SALMON TARTARE:

  • Using a very sharp knife, cut the salmon into fine, even cubes (about 5 mm). Mix with sesame oil, soy sauce, rice vinegar, ginger, scallions, lime zest, and black sesame seeds. Taste carefully—the tartare should have a fresh, slightly nutty, and tangy flavor.

SERVE:

  • Spoon the avocado cream onto the plate or use a spoon to form a curve. Place the salmon tartare next to it or arrange it on top using a serving ring. Place the sesame crispbread upright next to it. Garnish with spring onion rings and black sesame seeds. Serve the Social Pinot Gris at 10–11 °C.

SIDE DISHES:

  • Lamb's lettuce with lemon vinaigrette as a light side dish
  • Pickled ginger as a palate cleanser

Nutrition

Calories: 480kcalCarbohydrates: 28gProtein: 22gFat: 32g
Keyword Avocado Cream, British Columbia, Corpus Christi, Make your own tartare, Okanagan Valley, Pinot Gris, Quick recipe, Salmon tartare, Sesame crispbread, Wine from Canada
Habt Ihr das Rezept ausprobiert?Lasst uns wissen ob es Euch gefallen hat