Avocado and Smoked Salmon Tartare with Grapefruit Jelly
Elevate your culinary experience with our Avocado and Smoked Salmon Tartare topped with Grapefruit Jelly, a dish that combines the creamy texture of avocado with the rich flavor of smoked salmon and a refreshing twist of grapefruit jelly. This exquisite appetizer is perfect for sophisticated dinners or as a luxurious starter. Each component brings its unique taste and texture, making this tartare a delightful treat for the senses.
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Preparation 15 min
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Servings For 4 persons
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Level Intermédiaire
Ingredients
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Tip
Don’t hesitate to serve this starter with some breadsticks. Their crunchy texture is the perfect complement to this recipe.
Enjoy your meal!
Preparation steps
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Avocado and Smoked Salmon Tartare with Grapefruit Jelly
Elevate your culinary experience with our Avocado and Smoked Salmon Tartare topped with Grapefruit Jelly, a dish that combines the creamy texture of avocado with the rich flavor of smoked salmon and a refreshing twist of grapefruit jelly. This exquisite appetizer is perfect for sophisticated dinners or as a luxurious starter. Each component brings its unique taste and texture, making this tartare a delightful treat for the senses.
Tip
Don’t hesitate to serve this starter with some breadsticks. Their crunchy texture is the perfect complement to this recipe.
Enjoy your meal!
Ingredients
- Avocado : 2
- Grapefruit : 2
- Salmon (Smoked) : 70 grams
- Yellow lemon : 1
- Shallot : 1
- Agar-agar (Powder) : 1 teaspoon
- Chives (Sprig) : 7
- Aneth : 1 pinch
- Salt : 1 pinch
- Pepper : 1 pinch
Preparation steps
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First, we'll make the grapefruit jelly. It's best to make it a good hour before the rest of the recipe, so that it sets properly.
To do this, squeeze the juice from one and a half grapefruits. Reserve the last half.
Take a tablespoon of juice to dilute the agar-agar, then mix with the rest of the juice. -
Pour all the grapefruit juice into a saucepan.
Heat until boiling. When it starts to boil, leave to heat for 1 minute, then remove from heat. -
Using the last half of the grapefruit, cut into small pieces and place in a covered dish.
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Pour the grapefruit juice into the dish and chill.
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In a salad bowl, peel the avocados and cut into small pieces. Sprinkle with the juice of half a lemon.
Set the second half aside. -
Add the finely chopped shallot to the avocados.
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Add chopped chives, salt and pepper.
Mix well. -
On the other hand, cut the salmon into small pieces and add the dill and the juice of the remaining half-lemon.
Mix well. -
Finally, proceed with the assembly.
Using a cookie cutter, cut the base of the starter in grapefruit jelly.
Handle with care, as the jelly is fragile. -
Add the avocado tartar.
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Then add the smoked salmon.
Refrigerate until ready to serve.