salmon tartare with avocado and soy

This recipe is so fresh and healthy and makes an easy no cook starter or light main. I based it on a starter I had in a restaurant recently and it was so delicious I had to make it for myself. Sometimes I also serve it with crispy onions as I like the crunchiness and flavour with the creamy avo and salmon.


Serves 2 as a starter or light meal.


1 ripe avocado
a Salmon steak (make sure it’s super fresh and freeze it then thaw it before use or even better use sushi grade salmon)
a small bunch of chives very finely chopped
1 tabs maple syrup
1 tabs soya sauce (you can also find it gluten free)
1 teaspoon of olive oil
1 teaspoon of toasted sesame oil
1 teaspoon sesame seeds (I use black)
Wasabi a pea sized amount or more to taste
a tablespoon of crispy onions in a pot from the supermarket (optional)



Make the dressing by mixing the sesame oil, maple syrup, olive oil, wasabi and soya sauce. Set aside.

Cut the avocado in half and remove the stone, cut the flesh in the skin into vertical slices and scoop out with a large spoon and place on two plates in a single layer. Then very finely cube the salmon as small as a possible.

Place the salmon pieces on top. Pour the dressing on top then sprinkle with the sesame seeds and chopped chives and serve immediately with the crispy onions if using.

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