Salmon tartare with avocados

You can serve this tartare on a bed of baby spinach, which works very well with avocado. A cocktail of essential fatty acids and vitamin D, valuable nutrients that are often lacking in modern dishes: good for everyone, young and old.

Ingredients (serves 4):

  • 2 fresh salmon fillets
  • 2 avocados
  • 4 tbsp of dill
  • olive oil
  • juice of 2 lemons
  • 2 tbsp of sugar
  • 2 tbsp of salt

Instructions:

  • The day before, remove the skin from the salmon fillets and place them in a large dish.
  • Add the sugar and salt and gently combine.
  • Leave in the fridge overnight, turning after 3-4 hours.
  • On the day, rinse the salmon fillets and pat dry with a paper towel.
  • Place the fillets in a dish and cover with the olive oil and 3 tbsp of dill.
  • Allow to rest for at least 4 hours.
  • Remove the salmon from the dish, draining away as much oil as possible and cut into small cubes.
  • Cut the avocados into cubes and mix together with the salmon, adding the lemon juice and 1 tbsp of dill.
  • Combine and leave to marinate for 10 minutes. Serve chilled.

 

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