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Salmon tartare with avocado and sesame oil

Ingredients for 4 people

  • 400g (14 oz) raw salmon
  • 2 avocados
  • 2 shallots
  • 2 tablespoons of olive oil
  • 1 tablespoon of toasted sesame oil
  • 2 tablespoons of juice
  • Chopped dill and lamb’s lettuce
  • Pepper and salt to taste


– Cut the raw salmon into small cubes and put aside.
– Add the finely chopped shallots, oils, lemon juice, dill and a twist of the pepper mill.
– Salt according to taste, mix everything.
– Cut the avocados into small cubes and season them with lemon so that they do not darken.
– Using a presentation ring, fill the ring by starting with the avocado, then the diced salmon.
– Sprinkle the top of the tartare with a few chopped leaves of lamb’s lettuce.

This dish is begging for a crisp white wine with citrus flavours to compliment the oily rich flesh and the lemon component.
The Clos du Roc 2018 Cuvée from Domaine Fournier Père et Fils will be a match made in heaven for this starter.

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