Wednesday, May 08, 2013

Salmon And Avocado Tartare w/ Horseradish And Cilantro Oil

The weather is teasing us with more warmer months ahead and I like to make a non heavy dish for dinner. This salad recipe had a lot of my favorites: Salmon and avocado. It was sort of sushi but without the rice. And I made it a bit ceviche like instead of a tartar as the recipe called for, because I had marinated the salmon for a few hours in a citrus marinade instead of just before serving. I didn't have a ring mold so I just topped the ingredients on top of one another. The horseradish cream and the cilantro oil are a must. 

Salmon And Avocado Tartare w/ Horseradish And Cilantro Oil
Adapted from 
Stacy Snacks

For the Cilantro Oil:
Mince about 2 tbsp of fresh cilantro. Try and make the herbs verysmall if you can.Warm 3 tbsp of olive oil in a saucepan, just until hot, not to boil.Pour the warm oil over the herbs and set aside.If you have leftover oil, use it on a chicken before roasting it, like I did.

For the Horseradish Cream:
3 tbsp sour cream1 tbsp prepared horseradishsqueeze of a fresh lemon

For the Tartare:
1/2 lb. piece of FRESH salmon, 1" thickness or more1 large, ripe avocado, skin removed and dicedkosher salt & pepperjuice of a lemon or limehandful of fresh chopped cilantro2 tbsp fresh dill, chopped1 small shallot, minced1 tbsp olive oil

Cut the salmon with a sharp knife into 1/4" chunks. Mix gently withall ingredients except the avocado.
Add in the diced avocado last, so it doesn't fall apart. Gently toss together.
Set a ring mold in the middle of a plate and spoon in the salmonavocado mixture. Pack down with a spoon to form a tight mold.
Place in the fridge until ready to unmold (can be made 3 hours ahead).
Just before serving, remove the ring carefully, making sure the salmonis a nice shape.
Spoon the horseradish cream around the tartare and drizzle w/ the cilantro

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