SALMON AVOCADO TARTARE (with miso-tamari sauce)

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! Gluten-free & dairy-free.

This is another great recipe 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!

Jump to:

• Ingredients
• How to make this salmon avocado tartare
• Substitutions & variations
• Make a salmon tartare canape!
• Equipment
• Storage
• Top tip to make the best salmon avocado tartare!
• FAQ
• SALMON AVOCADO TARTARE (with miso tamari sauce)
• See what other people think about this recipe!

Ingredients

Please don't be scared by the long ingredients list! The recipe is really easy to follow, and no crazy cooking skills are required.

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 fructore and whisk until the 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 tartare fresh ingredients

3- In a large mixing bowl combine the 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 bit of lemon juice and pinch of salt to the avocado cubes, and combine with a couple of spoons.

Plate the tartare

5- Put the plating ring on top of your plate. Add the avocado first and tightly pack it with a spoon. You want the avocado to be approx. ⅓ of the total height of the tartare. Then add the salmon mix 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 a some sprouts on top - like alfalfa or broccoli sprouts to decorate.
• 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 miso, rice vinegar and some sort of sugar or honey. Also you could add the tamari without the oil and ginger.

Make a salmon tartare canape!

You can also make a salmon tartare canape with this recipe! It is always a winner at dinner parties.

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
• Plating ring (8 cm diameter plating ring x 5 cm high). 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.

FAQ

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