Home » Salmon tartare, Black Sesame and guacamole

Salmon tartare, Black Sesame and guacamole

by Ada Parisi
5 min read

Easy recipe for those who love raw fish: trtare of orange salmon with guacamole (lightened) and sour cream. I take this opportunity to remind you (Note the schoolmarm tone) the fish you can eat raw but first, to get away from anisakis, you have to shoot it down in freezer, or -20 degrees for three days, or -15 degrees for at least 4 days. Many fishmongers lately you have a blast and I'm able to do it in just one hour. That being said, This is a nice finger food appetizer and extremely simple. You can replace the salmon, I've also chosen for the nice contrast of colors, with any other fish you like (I'd say except the tuna for reasons of sustainability and health) .

Ingredients for 6 shot glasses:

  • a salmon fillet weighing 250 grams, skinned and boned and already felled
  • the juice of an orange
  • 4 tablespoons sour cream (If you want to make it at home and want the recipe click here on the basics)
  • 1 tablespoon black sesame seeds lightly toasted
  • 1 spoonful of lumpfish ROE or salmon
  • 2 Tablespoons extra virgin olive oil
  • a pinch of salt (Optional)

for the guacamole

  • 2 avocado
  • the juice of a lemon
  • a few drops of tabasco sauce or half a chilli
  • half a white onion
  • salt and pepper

Coarsely chop the salmon knife, put it in a bowl and season with orange juice. Refrigerate and allow to marinate at least 30 minutes in the juice. Meanwhile, wash the avocado, Peel and remove the large central seed. Get them apart and processing them immediately along with the chopped onion and lemon juice, that will prevent it from oxidation thus preserving that beautiful green color. Season with salt, pepper and add a few drops of tabasco set as you like spicy (to me very!).

Transfer the salmon into another bowl drainer any excess juice and rub it with a little oil (If you want to add salt you can do it, I however prefer the flavor naked and raw fish), then add the toasted sesame seeds. Put on the bottom of each drink a hearty dollop of guacamole, cover with the salmon Tartar and sesame seeds and garnish with a little sour cream and lumpfish ROE or salmon. Serve immediately.

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Maurizia Recipes dl Pozzo Bianco November 5, 2013 - 15:42

Bella, colorful, Sana ….. Brava !

Sicilians creative in the kitchen November 6, 2013 - 17:25

Thanks Neph! A hug…ADA


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