Salmon & Avocado Tartare Recipe by cookpad.japan
Cooking Instructions 1 Remove the seed and skin from the avocado and mash with a fork. Sprinkle with lemon juice. Mix in the mayonnaise and dark soy sauce. 2 Dice the celery into 5 mm pieces. Soak in water, then drain in a colander. 3 Dice the salmon into 1 cm cubes. Season with salt, black pepper, and dark soy sauce. Mix well. Add celery and mix again. 4 Grease a circular mold with olive oil. Arrange a handful of mesclun on a serving dish. 5 Place the circular mold on top of the mescluns. Divide the avocado paste into 4 or 5 portions, and pack into the bottom of the mold. 6 Divide the salmon mixture from Step 3 into 4 to 5 portions, and pack on top of the avocado. Flatten the surface. 7 Carefully remove the circular mold. Top with sliced cherry tomatoes and Italian parsley. 8 It's the best to prepare it right before serving. Enjoy with baguettes. I recommend you serve it with olive oil. 1 Remove the seed and skin from the avocado and mash with a fork. Sprinkle with lemon juice. Mix in the mayonnaise and dark soy sauce. 1 Remove the seed and skin from the avocado and mash with a fork. Sprinkle with lemon juice. Mix in the mayonnaise and dark soy sauce. 2 Dice the celery into 5 mm pieces. Soak in water, then drain in a colander. 2 Dice the celery into 5 mm pieces. Soak in water, then drain in a colander. 3 Dice the salmon into 1 cm cubes. Season with salt, black pepper, and dark soy sauce. Mix well. Add celery and mix again. 3 Dice the salmon into 1 cm cubes. Season with salt, black pepper, and dark soy sauce. Mix well. Add celery and mix again. 4 Grease a circular mold with olive oil. Arrange a handful of mesclun on a serving dish. 4 Grease a circular mold with olive oil. Arrange a handful of mesclun on a serving dish. 5 Place the circular mold on top of the mescluns. Divide the avocado paste into 4 or 5 portions, and pack into the bottom of the mold. 5 Place the circular mold on top of the mescluns. Divide the avocado paste into 4 or 5 portions, and pack into the bottom of the mold. 6 Divide the salmon mixture from Step 3 into 4 to 5 portions, and pack on top of the avocado. Flatten the surface. 6 Divide the salmon mixture from Step 3 into 4 to 5 portions, and pack on top of the avocado. Flatten the surface. 7 Carefully remove the circular mold. Top with sliced cherry tomatoes and Italian parsley. 7 Carefully remove the circular mold. Top with sliced cherry tomatoes and Italian parsley. 8 It's the best to prepare it right before serving. Enjoy with baguettes. I recommend you serve it with olive oil. 8 It's the best to prepare it right before serving. Enjoy with baguettes. I recommend you serve it with olive oil. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Meatloaf (Homestyle) Bloody Severed Fingers ( hot dogs with ketchup ) halloween Homemade hot fudge sauce Maple pecan shortbread cookies SHEREE's SIMPLE BAKED SWEET POTATO... Meatloaf (Homestyle) Bloody Severed Fingers ( hot dogs with ketchup ) halloween Homemade hot fudge sauce Maple pecan shortbread cookies SHEREE's SIMPLE BAKED SWEET POTATO... Chikuwa Rolls (Western Style) Baked Salmon with Mayonnaise and Cheese Kamaboko Fish Cake Sandwiches with Daikon Sprouts "Ebi-Kochu" Shrimp with Gochujang (Chili Sauce) Butter-Sautéed Spinach with Caramelized Soy Sauce Chikuwa and Green Pepper--Kids Will 'Em Right Up Vongole with a Japanese Twist Tuna and Shimeji Mushroom Cream Pasta Aglio, Olio e Peperoncino with Bacon Meat Sauce (Bolognese) with Plenty of Vegetables Chikuwa Rolls (Western Style) Baked Salmon with Mayonnaise and Cheese Kamaboko Fish Cake Sandwiches with Daikon Sprouts "Ebi-Kochu" Shrimp with Gochujang (Chili Sauce) Butter-Sautéed Spinach with Caramelized Soy Sauce Chikuwa and Green Pepper--Kids Will 'Em Right Up Vongole with a Japanese Twist Tuna and Shimeji Mushroom Cream Pasta Aglio, Olio e Peperoncino with Bacon Meat Sauce (Bolognese) with Plenty of Vegetables