Description
Indulge in the vibrant flavors of salmon tartare with beetroot, avocado, and lemon vinaigrette. This fresh dish combines tender sushi-grade salmon with creamy avocado and sweet roasted beetroot, all enhanced by a zesty lemon dressing. Perfect as an appetizer or light lunch, this colorful creation is sure to impress your guests while being quick and easy to prepare.
Ingredients
Scale
- 8 oz sushi-grade salmon, diced
- 1 medium beetroot, roasted and diced
- 1 ripe avocado, mashed
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap the beetroot in aluminum foil and roast for about 45 minutes until tender. Let cool before peeling and dicing.
- While the beetroot roasts, dice the sushi-grade salmon into half-inch cubes.
- In a bowl, combine the mashed avocado with lemon juice, olive oil, salt, and pepper until creamy but chunky.
- Fold in the diced beetroot gently into the avocado mixture.
- Layer the salmon in a ring mold or small bowl, then top with the avocado-beetroot blend. Remove the mold carefully for presentation.
- Serve chilled or at room temperature with an extra drizzle of olive oil or lemon juice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 55mg