Salmon & cucumber tartare

Cooking Fish Salmon & cucumber tartare

Detailed step-by-step description of how to cook the dish "Salmon & cucumber tartare". Try it by all means

Lables: Egg free Lactose free Milk free Shellfish free
  1. Preheat grill on high. Place baguette slices on an oven tray and brush both sides with 2 tablespoons of the peanut oil. Toast under preheated grill for 1 minute each side or until golden. Remove from grill and set aside until required.
  2. Combine the salmon, cucumber, avocado and onion in a large bowl. Add the dill and gently stir to combine.
  3. Use a fork to whisk together the remaining oil, lemon juice and wasabi in a jug. Add to the salmon mixture and gently stir to combine. Taste and season with salt.
  4. Spoon salmon and cucumber tartare evenly among toasted baguette slices and serve immediately.

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1 long baguette , thinly sliced
60ml peanut oil
300g boneless salmon fillet, skin removed, finely diced
1 Lebanese cucumber, finely diced
1/2 avocado, halved, stone removed, peeled, finely diced
1/2 small red onion, finely diced
1 tbsp chopped fresh dill
1 tbsp fresh lemon juice
2 tsp wasabi paste
Pinch of salt

Adv

Autors
Preparation time
15
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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