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Salmon tartare with avocado and tomato ponzu

This delicate fresh salmon tartare is served with creamy avocado and tomato ponzu, which gives the dish a vibrant balance of freshness, subtle tartness, and umami. Subtle hints of Asian flavors highlight the fish’s natural texture, while the elegant presentation makes this dish a light and refined starter. The perfect combination of freshness, the delicate sweetness of the salmon, and the rich flavor of the ponzu creates a harmonious modern Asian fusion dish.

Salmon tartare with avocado and tomato ponzu

Preparation Time

0-30 min

Difficulty

Easy

CAL

250-500 calories

Type of Food

Starter

Limonati by Borjomi citrus
Limonati by Borjomi citrus

Goes with

Limonati by Borjomi citrus

Merey Serikov

Recipe author

Merey Serikov

Ingredients

Salmon fillet

400 gram

Guacamole:

100 gram

tomatoes

100 gram

Tomato caramel

50 gram

Salt

5 gram

black pepper corns

30 gram

Chives

60 gram

Tomato ponzu

60 gram

Olive oil

20 gram

step

droplet

1

chef

Peel the avocado and cut it into small cubes. Lightly sprinkle with lemon juice.

step

droplet

2

chef

Cut the chilled fish into neat, small cubes as well.

step

droplet

3

chef

Add olive oil, salt, pepper, and finely chopped green onions.

step

droplet

4

chef

Let the sauce sit for 5–10 minutes at room temperature to allow the flavors to develop.

step

droplet

5

chef

Arrange the tartare on a plate, gently smoothing the surface to highlight the freshness and texture of the ingredients. Drizzle tomato ponzu over the tartare for a vibrant color and a contrast in flavor.

Serve

droplet

6

chef

Finish by drizzling oil to create a minimalist composition in a contemporary restaurant style.

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