This salmon avocado tartare with miso tamari sauce is honestly the best! Trust me when I say that this is a restaurant-quality recipe that is hard to beat! You will be the star of your dinner party with this gorgeous starter or main. Gluten-free & dairy-free.
This is one of my favorite dishes that my dad taught me. It's inspired from a local chef from Majorca and it's absolutely stunning. The only downside is that you won't want to order salmon tartare out in a restaurant again, because this recipe is TOP! 🤩
If you love seafood recipes, you might also want to try this prawn cocktail salad, or this smoked salmon salad. Both super easy to make as well, and so good!
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Ingredients
Please don't be scared by the long ingredients list! The tartare recipe is really easy to follow, and no crazy cooking skills are required.
The sauces recipe make a larger amount than what is required for a single tartare, meaning you will have a lot of leftovers! You can also simplify the sauces (see variations below).
Sweet miso-mustard sauce
- Sake
- Mirin
- Miso paste
- Fructose, honey or sugar of choice
- Dijon mustard
- Rice vinegar
Ginger-tamari oil
- Sunflower oil
- Fresh ginger peeled - cut in chunks and smashed with a knife
- Tamari sauce
Tartare
- Wild caught salmon (without skin nor bones) diced in small chunks
- Chives finely diced
- Salt flakes
- Avocado cut in small cubes
- Lemon juice
See recipe card for quantities.
How to make this salmon avocado tartare
Prepare the sauces
1- Make the tamari-ginger sauce: add the sunflower oil and ginger to a saucepan on medium heat (both ingredients must be added when the pan is still cold). Once it starts to bubble, remove from the heat, and let it cool for 15 minutes. Transfer to a squeeze bottle (use a funnel if needed). Add the tamari sauce and shake.
2- Make the miso sauce: add the mirin and sake to a saucepan on medium heat, and bring it to boil. Pour the fructose and whisk until it is dissolved. Add the miso and stir until it forms a homogeneous paste. Remove from the heat. Add the Dijon mustard & rice vinegar, and stir well to combine. Transfer the sauce to a squeeze bottle. This sauce has to be quite thick.
Prepare the fresh ingredients
3- In a large mixing bowl combine the diced salmon, chives, sauces and salt flakes. My preference is to put more miso sauce than tamari, but this is completely up to you! Start adding the sauces progressively and tasting the salmon, until you reach the flavour you like. Please note there should be quite a lot of sauces leftover. Don't use the entire amount!
4- Add a little lemon juice and pinch of salt to the diced avocado, and combine with a couple of spoons.
Plate the tartare
5- Put the plating pastry ring on the center of the plate: add the diced avocado and tightly pack it with a spoon. You want the avocado base to be approx. ⅓ of the total height of the tartare. Then add the salmon mixture up to the top of the plating ring, packing it with a spoon. Decorate the sides of the plate with a bit of extra sweet miso sauce.
Once it's ready, lift the plating ring carefully and enjoy this stunning salmon avocado tartare!
Tip: be mindful with the amount of sauce you add. Bear in mind you can always keep on adding, but you can't rectify if you put too much! Add progressively and taste.
Substitutions & variations
- Add some sprouts on top - like alfalfa or broccoli sprouts to decorate for extra cuteness
- Decorate with thinly sliced red onion or sesame seeds
- Extra layer of diced mango - goes great as well. Make sure you use a firm mango so it's easy to dice.
- Simplify the sauces - while I believe these sauces are the star of this dish, I understand that you might not have all the ingredients! If you simplify them, make sure to still include tamari (or soy if not GF), miso, rice vinegar and some sort of sugar or honey.
Make a salmon tartare canape!
The leftover sauces are ideal to have in the fridge, to make a last minute salmon tartare canape! You will be the queen at your next cocktail party with this delicious recipe!
You can either serve it on top of a light cracker, or on a canape spoon (this is my favourite!). I usually serve the canape without the avocado, but it's up to you!
Equipment
All you need to make this recipe is...
- Saucepan and whisk
- Two squeeze bottles - you could also store the sauces in a glass jar, but the squeeze bottle is really convenient to serve.
- Spoons
- Large mixing bowl
- Chopping board & knife
- Ring mold - I use a 8 cm diameter x 5cm high cooking ring. You can use smaller rings if you want this to be an appetizer instead of a main.
Storage
Store the leftover ingredients in an airtight container in the fridge for up to 3 days.
The sauces will last in the fridge for months.
Top tip to make the best salmon avocado tartare!
The miso sauce it's the key of this dish! I highly recommend including all the ingredients on the list if you can.
Using a quality salmon is also a must! Use sashimi grade salmon if budget allows.
FAQ
The raw fish for the tartare should always be frozen first for safety. Freeze and defrost completely before preparing this dish. Get rid of any excess of water after defrosting. This will ensure you kill any harmful bacteria or parasites that might be in the raw salmon.
Always choose high quality salmon, wild caught salmon with skin on or sashimi grade salmon are the best options. You can easily identify high quality salmon, because it will have a more intense orange colour.
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Salmon Avocado Tartare (With Miso Tamari Sauce)
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 3 servings 1x
- Category: Main course, starter
- Cuisine: Japanese
- Diet: Gluten Free
Description
This salmon avocado tartare with miso tamari sauce is honestly the best! Trust me when I say that this is a restaurant-quality recipe that is hard to beat! You will be the star of your dinner party with this gorgeous starter or main. Gluten-free & dairy-free.
Ingredients
Sweet miso sauce
2 tbsp of sake
2 tbsp of mirin
¼ cup of miso paste
2,5 tablespoon of fructose, honey or sugar of choice
1 tsp of Dijon mustard
1,5 teaspoon of rice vinegar
Ginger-tamari oil
3 tbsp of sunflower oil
1 fat thumb of fresh ginger peeled
6 tbsp of tamari
Tartare
450g of wild caught salmon fillet (without skin nor bones) - see notes
20 gr of chives finely diced
Salt flakes
2 avocados diced in small cubes
Juice of ¼ lemon
Instructions
-
Make the tamari-ginger sauce: add the sunflower oil and ginger to a saucepan on medium heat (both ingredients must be added when the pan is still cold). Once it starts to bubble, remove from the heat, and let it cool for 15 minutes. Transfer to a squeeze bottle (use a funnel if needed). Add the tamari sauce and shake.
-
Make the miso sauce: add the mirin and sake to a saucepan on medium heat, and bring it to boil. Pour the fructose and whisk until it is dissolved. Add the miso and stir until it forms a homogeneous paste. Remove from the heat. Add the Dijon mustard & rice vinegar, and stir well to combine. Transfer the sauce to a squeeze bottle. This sauce has to be quite thick.
- In a large mixing bowl combine the diced salmon, chives, sauces and salt flakes. My preference is to put more miso sauce than tamari, but this is completely up to you! Start adding the sauces progressively and tasting the salmon, until you reach the flavour you like. Please note there should be quite a lot of sauces leftover. Don't use the entire amount!
- Add a little lemon juice and pinch of salt to the diced avocado, and combine with a couple of spoons.
- Plate the salmon tartare: Put the plating pastry ring on the center of the plate: add the diced avocado and tightly pack it with a spoon. You want the avocado base to be approx. ⅓ of the total height of the tartare. Then add the salmon mixture up to the top of the plating ring, packing it with a spoon. Decorate the sides of the plate with a bit of extra sweet miso sauce.
Notes
The quantities are for 3 large portions (8 cm diameter plating ring x 5 cm high). You can make smaller salmon tartars if they are for appetizer instead of a main.
You want the salmon to be diced in pretty small cubes. Always make the first cut against the direction of the fibers.
Be mindful with the amount of sauce you add. Bear in mind you can always keep adding, but you can't rectify if you put too much! Add progressively and taste.
Turn this recipe into a canape! Serve a bite-size amount on top of a light cracker or canape spoon.
Marta Tomé
the tartar is the BEST, I made It twice and all my friends loved it
Clara
Recetón! Super rico y fresco!!
Soraya
La combinación de sabores es perfecta... es difícil acertar con los tartar porque ya mezclan de cualquier manera, pero esta receta es sencillamente espectacular.
Ideal para una cena con amigos o para ti sola!
Nano
I've tested it twice and it is amazing (as almost all the recipes you find in this blog). Thank you Ali for everything you share! You make our lifes better 🙂 Please, keep on posting!
Marina Mesalles Ferrero
super fresh and delicious 😋