Salmon and Beetroot Tartare
Salmon and Beetroot Tartare
Serves 4
4 medium fresh beetroot, trimmed and scrubbed
1½ tsp chives and dill, finely chopped
1½ tsp tarragon, finely chopped
1 tsp Dijon mustard
1 tbsp shallots, finely chopped
1 tbsp fresh lemon juice
3 drops tabasco sauce
2½ tbsp extra virgin olive oil
½ tsp flat-leaf parsley, finely chopped
230g skinless salmon fillet, bones removed, diced
Pea shoots for garnish (optional)
Salt and black pepper
1 avocado, diced
Wrap the whole, unpeeled beetroots in heavy foil and roast in a very hot oven – 425F/220C – for about an hour or until easily pierced with a knife. Cool until peelable, then peel and dice to match the salmon dice.
Transfer to a bowl and add half the chives, dill, tarragon, mustard and shallots. Add half the lemon juice, all the tabasco, and 1½ tbsp oil. Mix well and season to taste. Cover and refrigerate.
Combine the salmon and the remaining chives, dill, tarragon and shallots in a bowl. Add the parsley, and the remaining mustard, lemon juice and olive oil, then season to taste. Mix well, cover and chill.
To serve, mound a quarter of the beetroot on a plate and top with a quarter of the salmon and a quarter of the avocado. Sprinkle each serving with fresh black pepper and olive oil.
(This recipe is adapted from one by Marian Burros from The Essential New York Times Cook Book by Amanda Hesser. I added dill and avocado to the original recipe.)
