Salmon tartare with avocado on rye bread
Delicious, quick and simple recipe for a healthy breakfast or lunch.
Servings
2
servingsIngredients
- For the tartare:
150 g salmon fillet (skinned)
1 shallot, finely chopped
1 tbsp fresh dill, chopped
1/2 tbsp lemon juice
2 tbsp olive oil
small pinch salt and ground black pepper
- For the toast:
2 slices rye bread
1 avocado
1/2 lemon lemon juice
1 tsp olive oil
2 radishes
Directions
- Cut the salmon fillets into small cubes, around 5mm square. Mix the salmon with the remaining tartare ingredients and set to one side.
- Toast the rye bread. Halve and slice the avocado (removing the stone) and peel off the skin from each slice. Mash the avocado lightly and spread over the toast. Squeeze on some lemon juice and drizzle with the olive oil.
- Spoon on the salmon tartare and top with the chopped radishes.
