The origin of salmon, avocado, and mango tartare
A salmon tartare is a dish from French cuisine, based on the principle of steak tartare (minced raw meat), but applied to salmon. To suit the texture of fish, this dish includes salad, which it is sometimes mixed with, various herbs such as chives or dill, lemon, condiments, fruits (like tomatoes), and vegetables.
An easy and quick recipe
So today, these salmon, avocado, and mango tartare verrines are pure joy!! As an appetizer or starter, it’s perfect. 15 minutes of prep time tops, color, flavor, freshness, and all that without guilt. Apart from the fat in the salmon, we’re talking light ingredients here. The lemons bring the right amount of acidity, the avocado and mango bring sweetness, and the coriander brings the zing!!
The origin of fish tartare
Fish tartare, a refined dish appreciated for its freshness, is part of a long culinary tradition based on the consumption of raw fish. Its exact origin is difficult to attribute to a single culture, as this preparation has evolved in various culinary contexts around the world. Contrary to popular belief, the term “tartare” has no direct connection to the Tartar people but is a European reference, popularized in the 20th century. Initially associated with seasoned raw meat (notably beef), the term was later extended to similar preparations based on fish. However, long before this name existed, many civilizations were already consuming carefully prepared raw fish. In Japan, sashimi and sushi are part of a millennia-old tradition of finely sliced raw fish. In the Pacific islands, such as Tahiti, Polynesians have long prepared raw fish marinated in lemon juice or coconut milk. In Latin America, Peruvian ceviche is another ancient example, combining raw fish and acidity. It is at the crossroads of these influences that fish tartare found its place in contemporary Western cuisine, especially French. Chefs saw it as an opportunity to showcase the quality of seafood by working it raw, finely chopped, and delicately seasoned. Today, fish tartare symbolizes culinary modernity: a dish that appears simple but demands freshness, precision, and flavor balance. It also represents a bridge between ancient traditions and contemporary techniques, honoring the many cultures that have appreciated fish in its purest form.
My spice recommendation
As with my salmon, avocado, and pomegranate tartare, I used the Roellinger spice blend: Poudre des Alizés. It was amazing! A soft and subtle flavor. Perfect match. If you don’t have it, don’t worry! Make your own mix with ginger, coriander, and cardamom, for example. It’ll be great.
Focus on presentation
For presentation, I used 15 cl verrines—I find them cute. With so many colors in one dish, it’d be a shame not to show them off as much as possible… You can also use a pastry ring. In that case, fill the ring, gently press your tartare inside, and carefully remove the ring. And you’re done!
Or even…
It’ll be just as nice in a pretty salad bowl in a “serve-yourself” style! Especially if you’re making a large batch of this salmon, avocado, and mango tartare for a buffet, for example.
Necessary utensils:
Simply my cutting board, A lemon squeezer, And my paring knives from Zwilling. I think you’re ready…
Let’s go!
The recipe, Chef!
Salmon, Avocado, and Mango Tartare
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Loading...Ingredients
- 250 g of fresh salmon fillet
- 1 avocado
- 1/2 mango
- 1/2 lemon
- 1/2 lime
- 2 tablespoons olive oil
- 1/2 teaspoon ground spices (ginger or coriander)
- 1 teaspoon golden sesame seeds
- 1 pinch fleur de sel
- Pepper
- 8 sprigs of fresh coriander
Instructions
1
Dice the salmon fillet into small cubes.
2
Do the same with the avocado and mango.
3
Rinse and dry the coriander leaves.
4
Place the salmon, mango, and avocado cubes in a bowl, then add the finely chopped coriander.
5
Season with fleur de sel, pepper, sesame seeds, and spices.
6
Pour in the olive oil and the juice of the lemons. Taste and adjust the seasoning if desired.
7
Gently mix and refrigerate until ready to serve.
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