I love Seattle in the Summer. It’s amazing and sunny and gorgeous and there is just blue water and green trees and mountains and blue sky everywhere you look. Except for right now- mostly there is just smoke. So much smoke from the Canadian wildfires. Which is equal parts heartbreaking for the land and the families and the animals, and as Seattleites it is totally frustrating as all of our beautiful weather is being wasted as we choke in a smoke haze.
So I am taking off in my mind!!
In my imagination I am going back to Greece! Athens in particular where I am going to pretend I am back at one of our favorite restaurant’s Balthazar and eating this salmon tartar which is a total knock off of a dish we had back in June when we were there.
This dish was a beautiful first course, but you could make this for two with a salad for dinner, or an appetizer for 4 people (just double the portions of it’s more people. You could also serve these with fresh cucumber slices, toasted gluten free crostini or even good kettle cooked potato chips would be delicious!
- ½ pound Sashimi grade Salmon, cut into small bite sized pieces
- 2 teaspoons minced shallots
- 2 teaspoons minced jalapeno
- 1 tablespoon olive oil
- ⅔ cup avocado, chopped
- ⅔ cup purple beets, boiled, peeled and diced
- kosher salt
- Lemon Vinaigrette:
- 1 clove garlic
- 1 teaspoon chopped jalapeño
- 1 teaspoon honey or agave
- ¼ cup lemon juice
- ½ cup olive oil
- kosher salt
- For the Salmon Tartar:
- In a small bowl, combine the salmon, shallots and jalapeno. Stir in one ½ teaspoons of olive oil and then salt to taste with kosher salt. Set aside.
- For the avocado:
- In a small bowl, gently mash ½ teaspoon of olive oil into the roughly shopped avocados and season to taste with kosher salt. Set aside.
- For the beets:
- In a small bowl toss the beets with 1 teaspoon of olive oil and season to taste with kosher salt. Set aside.
- For the Lemon Vinaigrette:
- In the jar of a blender combine the garlic, jalapeño, honey, lemon juice and olive oil. Puree on high until smooth and thickened and then season to taste with kosher salt.
- Use a ring mold and place it directly on the serving plate. Press half of the beets into the bottom of the ring and smash them down flat. Add half of the avocado to the top of the beets and smash flat. Top with half of the salmon mixture and flatten the top surface. Gently pull the ring mold off.
- Rinse and dry the ring mold. Repeat this process with the other half of the ingredients.
- Drizzle the lemon Vinaigrette generously over the tartar or serve on the side. Refrigerate or serve immediately.
Print Recipe
This looks so beautiful & delicious, can’t wait to try it. I don’t see the ingredients/quantities listed for the lemon vinaigrette.
OMG!!! Great catch- let me fix that!
Thank you, looking forward to this
This looks incredible. I will buy a ring mold just so I can make this. What size did you use?
Hi Dhyana- for one large portion I would use a 5 or 6-inch and for two I would use a 3-inch. Hope you enjoy it!
Thank you!
Every layer is screaming at me! I’d def order this in any restaurant 🙂
Love the presentation!
omg, I want this with a nice glass of wine right now :). Love the idea of adding beet to tartare!
Thank you Jeanine! Wine sounds PERFECT with this 🙂
OMG yum! Such a perfect Summer dish! I can’t get over how delicious this looks. I have beets in my fridge and have been looking for inspo for how to cook with them! Need to try this!
Thank you so much Lexi!
That tartar is truly a work of art!!!
How gorgeous! Love the flavors here.