Salmon And Avocado Tartare w/ Horseradish And 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