Must-Try Salmon Tartare: Simple & Delicious! Indulge your taste buds in a culinary delight with this refreshing Avocado and Salmon Tartare. This exquisite dish combines the buttery richness of ripe avocados with the succulent goodness of finely diced salmon, creating a symphony of flavors. The delicate balance of capers, marinated onions, and a touch of balsamic glaze elevates this tartare to a gourmet experience. With every bite, savor the freshness and vibrancy of this delightful treat – a perfect blend of textures and tastes that promises to tantalize your palate.

To prepare two servings of tartare, you will need:

• Raw salmon fillet - 10oz (300g)
• Avocado - 1 piece
• Onion - one tablespoon finely chopped
• 30% Vinegar - 0.7oz (20ml) of vinegar mixed with 3.4oz (100ml) of water. Or use mild red wine vinegar
• Capers - 0.5oz (15g) one tablespoon
• Salt - 1/3 teaspoon
• Black pepper - 1/3 teaspoon
• Soy sauce - 1.4oz (20ml)
• Olive oil - 1.4oz (20ml)
• Baguette - 1 piece
• Lemon - 1 piece
• Balsamic glaze - 1 tablespoon

Dice the avocado. Finely chop the onion. Pour the onion with a mild vinegar solution or a mixture of vinegar and water. Use 30% vinegar – 0.7 oz (20ml) of vinegar mixed with 3.4 oz (100ml) of water – and pour the mixture over the onion. Let the onion marinate for about 15 minutes. Chop the capers. Dice the salmon fillet into small cubes. Add capers. Also, add one tablespoon of finely chopped and pre-marinated onion. Season with salt, pepper, soy sauce, and olive oil. Mix all the ingredients, cover the bowl with plastic wrap, and refrigerate for at least thirty minutes. Meanwhile, I am baking a frozen baguette in the oven following the manufacturer's recommendations. You can also use a pre-baked baguette.

Serving the Tartare:

Take the ready-made tartare from the refrigerator.
Slice the baguette into thin slices.
Arrange the avocado as the bottom layer on the plate in the proportion of one part (1/3).
Place the salmon fillet on top in the proportion of two parts (2/3).
Drizzle the tartare with balsamic cream.
Garnish the dish with lemon wedges.
Serve with slices of baked baguette.
Bon appétit!