Salmon Tatar with Avocado Purée

Sitting in Zurich airport for a few Fridays in a row waiting for my flight I used to go to a bar and order a glass a champagne and Balik salmon-avocado tatar.

I was there again a few months ago and they no longer made the dish. I felt devastated so I decided to make my own.

Here is mine:



  • Half an avocado
  • 100 g of lightly smoked salmon filet (Balik or the cheaper variations)
  • 2 tea spoons of lime juice
  • Sea dalt
  • A pinch of Wasabi
  • A few slices of radishes and cucumber for garnish
  • A bit of finely chopped dill for garnish

How To Make It: 

  • Use a sharp knife to chop the salmon in small strips.
  • Add half of the lemon juice and some salt to the fish.
  • Chop the avocado into small chunks.
  • Add in the rest of lemon and season with sea salt and wasabi.
  • Work the avocado until soft but still a bit lumpy. Taste and adjust.
  • Slice the radishes and cucumber.
  • Put the salmon into a food presentation ring and press a little. Add the avocado on the top and press a little until it has the shape.
  • Decorate the dish with cucumber, radish, and dill.
  • Serve the food as starter with a glass of champagne and enjoy your meal.

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