Salmon Tartare with Avocado

Ingredients

Equipment Needed

• •Very sharp chef's knife or Japanese-style slicing knife
• •Metal mixing bowls (chilled)
• •Ring molds, 3-inch diameter (optional but helpful)
• •Microplane grater for ginger and zest
• •Rubber spatula

Instructions

1. 1

   Prepare your workspace

   Place a metal mixing bowl in the refrigerator to chill. Set your cutting board on a damp kitchen towel to prevent slipping. Lay out all ingredients before you touch the fish. Raw preparations move quickly once you start cutting, and temperature is your enemy. The salmon should stay cold throughout.

   Keep the salmon refrigerated until the moment you're ready to cut. If your kitchen runs warm, set a bag of ice beneath the cutting board.
2. 2

   Make the dressing

   In a small bowl, whisk together the sesame oil, lime juice, soy sauce, grated ginger, minced shallot, rice vinegar, and sambal oelek. The dressing should smell bright and clean with a gentle heat building at the back. Taste it. Adjust the lime for acidity, the sambal for warmth. This is your only chance to balance the flavors before they meet the fish.

3. 3

   Dice the salmon

   Using your sharpest knife, slice the salmon against the grain into quarter-inch planks. Stack two or three planks and cut into quarter-inch strips. Turn the strips and cut crosswise into neat cubes. Work deliberately. Each piece should be distinct, not mashed or torn. The fish should look jewel-like when you're finished, glistening and holding its shape. Transfer to your chilled bowl immediately.

   A dull knife tears rather than cuts. If your blade drags through the flesh instead of gliding, stop and hone it. The texture of your tartare depends entirely on clean cuts.
4. 4

   Dress the salmon

   Pour about two-thirds of the dressing over the salmon cubes. Add half the lime zest and half the chives. Fold gently with a rubber spatula, turning from the bottom to coat each piece without crushing. The salmon will take on a glossy sheen. The color deepens slightly as the acid begins its work. Season with a pinch of flaky salt. Taste a single cube. Adjust if needed. Return to the refrigerator.

5. 5

   Prepare the avocado

   Halve the avocados and remove the pits. Score the flesh in a crosshatch pattern without piercing the skin. Scoop into a bowl with a large spoon. Add the remaining dressing and a squeeze of lime. Mash roughly with a fork, leaving some texture. You want creamy with chunks, not baby food. Season with salt. The avocado should taste bright and slightly savory, ready to support the salmon above it.

6. 6

   Plate the tartare

   Place a ring mold in the center of each chilled plate. If you don't have molds, work freehand. Spoon a quarter of the avocado mixture into the bottom and press gently to form an even layer. Mound the dressed salmon on top, pressing lightly to help it hold. Lift the mold straight up. The tartare should stand proud, a cylinder of coral and green.

7. 7

   Garnish and serve

   Scatter the remaining lime zest, chives, and toasted sesame seeds over each portion. Finish with a few flakes of sea salt. The salt should sparkle against the salmon like frost on stone. Arrange wonton crisps or rice crackers alongside. Serve immediately. This dish waits for no one.

Chef Tips

• •Wild salmon from Alaska or the Pacific Northwest offers superior flavor and supports sustainable fisheries. King and sockeye have the richest fat content for tartare. Avoid farmed Atlantic salmon, which lacks the complexity of wild fish.
• •Freezing kills parasites. Commercial sushi-grade fish has typically been flash-frozen at extremely low temperatures. Ask your fishmonger about their handling practices. If you're uncertain, freeze the fish yourself at minus four degrees Fahrenheit for seven days before using.
• •The dressing works beautifully with other firm fish. Try it with yellowfin tuna, hamachi, or even diver scallops sliced thin. The technique transfers. Only the timing changes.
• •Pair with a bone-dry Riesling from the Columbia Valley or a crisp Oregon Pinot Gris. The acidity matches the lime while the minerality echoes the ocean.
• •If avocados aren't ripe, don't force them. An underripe avocado turns this dish into a chore. Buy them three days ahead and let them soften on the counter.

Advance Preparation

• •The dressing can be made up to 4 hours ahead and refrigerated. Whisk before using.
• •Do not cut the salmon more than 30 minutes before serving. The acid in the dressing will begin to cure the fish, changing its texture from silky to firm.
• •The avocado base can be prepared up to 1 hour ahead. Press plastic wrap directly onto the surface to prevent browning and refrigerate.
• •Chill your serving plates in the refrigerator for at least 20 minutes before plating. Cold plates keep the tartare at proper temperature while your guests find their seats.

Frequently Asked Questions

Nutrition Information

1 serving (about 215g)