Time: 30 Minutes
Serving Size: 6-8 People
One of my favourite summer nibbles for a crowd using fresh ingredients including raw Salmon that is “cooked” with lime juice.
Add it to a bed of guacamole and scoop the deliciousness up with corn chips.
1 Salmon Fillet
1 Cob of Corn
1/2 Red Onion
1/2 Punnet Cherry Tomatoes
2 Tbsp Fresh Mint
2 Tbsp Fresh Chives
1 Tsp Dried Paprika
1 Ripe Avocado
1 Tbsp Sour Cream
Salt & Pepper
In a large bowl combine the guacamole ingredients, mash and mix until combined. Taste and adjust the seasoning to your liking.
In a second bowl mix together the chopped salmon *, tomatoes, coriander, dried paprika and mix together. Add the lime juice and a pinch of salt. Mix quickly.
To serve plate up on a bowl plate or a flat bowl. Spread the guacamole on the base of the plate. Top with the tartare and garnish with sour cream dollops and extra coriander leaves. Serve with corn chips on the side.
*to chop the salmon easily; place fillet in freezer for 30 mins