Recipes Salmon & cucumber tartare

Recipes Salmon & cucumber tartare

Recipes Salmon & cucumber tartare

Recipes Salmon & cucumber tartare Salmon & cucumber tartare

Ingredients

  • 1 long baguette (French stick), thinly sliced
  • 60ml (1/4 cup) peanut oil
  • 300g boneless salmon fillet, pores and 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 refreshing dill
  • 1 tablespoon refreshing 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. Eliminate from grill and set aside until required.
  • Stage 2

    Combine the salmon, cucumber, avocado and onion in a large bowl. Add the dill and gently stir to combine.

  • Step three or more Make use of a hand to whisk together the remaining oil, lemon juice and wasabi in a jug. Add to the salmon combination and gently stir to combine. Taste and season with salt.
  • Step 4

    Spoon trout and cucumber tartare evenly among toasted baguette slices and serve immediately.