December 20, 2018
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-amp-cucumber-tartare.jpg" srcset="https://img.taste.com.au/gJBeXvMD/w720-h480-cfill-q80/taste/2016/11/salmon-cucumber-tartare-21995-1.jpeg 720w, https://img.taste.com.au/QALcCUz4/w643-h428-cfill-q90/taste/2016/11/salmon-cucumber-tartare-21995-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salmon & cucumber tartare"
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- 0:15 Prep
- 0:05 Cook
4 Servings- Capable cooks
Featured in
Salmon recipes, Fish & seafood recipes
Ingredients
- 1 long baguette (French stick), thinly sliced
- 60ml (1/4 cup) 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 tablespoon chopped fresh dill
- 1 tablespoon fresh lemon juice
- 2 teaspoons wasabi paste
- Pinch of salt
Method
Step 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.
Step 2
Combine the salmon, cucumber, avocado and onion in a large bowl. Add the dill and gently stir to combine.
Step 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.
Step 4
Spoon salmon and cucumber tartare evenly among toasted baguette slices and serve immediately.
Nutrition
2299 kj
Energy
30g
Fat Total
7g
Saturated Fat
26g
Protein
542.28mg
Sodium
1g
Carbs (sugar)
43g
Carbs (total)
All nutrition values are per serve
Notes
This recipe is best if it's made just before serving. A martini is a great accompaniment.
- Author: Amanda Kelly
- Image credit: Ian Wallace
- Publication: Australian Good Taste
Source: taste.com.au
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