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Salmon tartare

Name: Salmon tartare
Prep time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 2 telegraph cucumbers; 100g salmon fillet, skin removed, pin-boned; 1/2 avocado (preferably Hass); 20ml (2tbs) verjuice or lemon juice; 3 basil leaves, torn; 80ml (1/3 cup) extra virgin olive oil

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by Maggie Beer

Cook, national treasure and delicious. Produce Awards judge

Oct 03, 2015

Maggie Beer's salmon tartare is delicate and delicious. Best of all, it's so easy to make!

2 telegraph cucumbers
100g salmon fillet, skin removed, pin-boned
1/2 avocado (preferably Hass)
20ml (2tbs) verjuice or lemon juice
3 basil leaves, torn
80ml (1/3 cup) extra virgin olive oil

Method

1.

Peel and cut the cucumber into cubes, sprinkle with salt and let sit for about 20 minutes. Rinse and set aside. Cut salmon into cubes and place into a bowl. Cut avocado into cubes and place into a separate bowl and sprinkle with the verjuice. (Leave ingredients separate until ready to serve.)
2.

Combine all the ingredients together in a large bowl. Season, then place on a platter and serve immediately.