Tuesday, October 14, 2014

Beetroot & Salmon Tartare


This is part 2 of the beetroot cured salmon (I love how the British called beets "beetroot").

How many slices of cured salmon can one girl eat? (Henry won't eat it).

I decided to use my abundance of beets and make a beet tartare and layer it with some of the beetroot cured salmon, along with a layer of my beloved avocado.

3 pretty layers all dressed up and no where to go on a Tuesday, except in my belly. :)


Beetroot & Salmon Tartare: (adapted from The Guardian original recipe from Marion Burros NYT)

4 medium fresh beets (I used all different colors)
1 tbsp chives, finely chopped
1 tsp tarragon, finely chopped
1 tsp Dijon mustard (make life easier and just buy tarragon mustard!)
1 tbsp shallots, finely chopped
1 tbsp fresh lemon juice
3 drops tabasco sauce
2 tbsp extra virgin olive oil
1 tbsp flat-leaf parsley, finely chopped
1/2 lb. skinless salmon fillet, bones removed, diced
pea shoots or radish for garnish (optional)
sea salt and black pepper
1 avocado

Roast the beets or boil them, however you like to prepare your beets and peel them. Do this the day before so you have them all ready.
Dice into small pieces.

Transfer the diced beets to a bowl and add half the chives, tarragon, mustard and shallots. Add half the lemon juice, all the tabasco, and 1 tbsp oil. Mix well and season to taste. Cover and refrigerate.

Next bowl: Dice the salmon into pieces the same size as the beets.
Combine the salmon and the remaining chives, 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.

Next bowl (yes, I used 3 bowls): Dice the avocado into pieces the same size as the salmon and the beets. Season w/ kosher or sea salt and a squeeze of lemon juice.

To serve, take four 8 cm baking rings and place them on your serving plates. Put a quarter of the beetroot tartare in the bottom of each, then a layer of the avocado, then top with an even layer of 1/4 of the salmon tartare.


Pat gently to compress. Remove the rings, and garnish with pea shoots or radish if desired.

I served it with the horseradish creme from the other day.

Delicious and beautiful.


Who says Tuesdays have to be boring!

4 comments:

Jamie said...

Not only is it just the prettiest thing I have seen in quite a while, but I love salmon tartar especially with avocado and I am always on the search for the perfect seasoning for it. The beets added to it make it pretty and a complete meal (plus my husband loves them).

SarahBTT said...

Not boring at all!! Beautiful and sounds so yummy!

Ciao Chow Linda said...

This is positively gorgeous and if Henry won't eat it, I'll fill in.

Natalia B said...

This dish looks too fancy to eat, but I recently made your beetroot cured salmon & it was a hit! (was even asked by friends of ours if I can make it for their Christmas party).