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Salmon Trout Tartare on Avocado Cream with Fried Prawns and Tomato Salsa

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Salmon Trout Tartare on Avocado Cream with Fried Prawns and Tomato Salsa

The perfect salmon trout tartare on avocado cream with fried prawns and tomato salsa recipe with a picture and simple step-by-step instructions.

  • 400 g Salmon trout fillet
  • 3 Pc. Avocados
  • 4 Pc. Shallots
  • 1 Pc. Apples
  • 2 Pc. Radical
  • 2,5 tbsp Lemon juice
  • 5 Pc. Cocktail tomatoes
  • 1 Handful Cherry tomatoes
  • 1 Pc. Mango
  • Basil leaves
  • Lime juice
  • 1,5 tbsp Cream cheese
  • 2 Pc. Garlic cloves
  • 3 tbsp Olive oil
  • 10 Pc. Fresh prawns
  • Chives
  • Pepper
  • Salt
  • Chili

Salmon tartare:

  1. For the salmon tartare, chop the salmon trout. 2 Finely chop shallots, apples, radishes, chives and cherry tomatoes and mix together.
  2. At the end, add the cream cheese and 2 tablespoons of lemon juice. With pepper, salt and chilli n.B. to taste.

Avocado cream:

  1. For the avocado cream, puree the avocados in a blender. Roughly chop 1 shallot and then puree with the avocado.
  2. Add ½ tbsp lemon juice, salt, pepper and chilli and mix together.

Fried shrimp:

  1. For the fried prawns, marinate the prawns with 2 tablespoons of olive oil. Chop 1 clove of garlic and add.
  2. Then season with salt and pepper. Let it steep. Finally fry the prawns in a heated pan for 3-4 minutes on each side.

Tomato salsa:

  1. For the tomato salsa, finely chop the cherry tomatoes. Finely chop 1 clove of garlic, 1 shallot and the basil leaves.
  2. Mix the tomatoes, garlic, shallot and basil together and drizzle with 1 tablespoon of olive oil. Then season well with salt and pepper.

Mango salsa:

  1. For the mango salsa, cut half a mango into fine cubes. Mix with a little olive oil, lime juice, pepper, salt and chili powder.
Dinner
European
salmon trout tartare on avocado cream with fried prawns and tomato salsa

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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