Smoked Salmon and Avocado Tartare
A refined and professional presentation of stacked smoked salmon slices over a layer of fresh avocado purée and diced tomatoes, seasoned with coarse black pepper and served with two slices of toasted sourdough bread.
25 min
Casera / Moderna
2 servings
The story behind
This dish is designed for a sophisticated brunch or a light, professional dinner. The vertical layering of textures and colors aims for a clean and elegant presentation that is both visually appealing and flavorful.
Instructions
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11. Toasting the bread: Place the two slices of whole-wheat sourdough bread in a toaster or under a broiler until golden and crispy. Set aside.
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22. Preparing the avocado purée: In a bowl, mash the ripe avocados with a fork until relatively smooth. Season with salt and a bit of black pepper.
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33. Preparing the tomato layer: Dice the fresh tomatoes precisely, ensuring uniform pieces for a professional presentation.
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44. Assembling the tartare stack: On a white patterned plate like the one in image_39.png, place a round mold. Spoon the avocado purée into the mold, pressing slightly. Top with a neat layer of diced tomatoes. Carefully unmold.
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55. Final assembly and presentation: Drap the thin slices of smoked salmon over the tomato layer, creating a stacked pile that mimics the vertical layering of textures and colors seen in image_39.png. Liberally dust the entire stack with coarse black pepper. Arrange the two slices of toasted sourdough bread neatly on the side.
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