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Salmon & cucumber tartare
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Ingredients:
  • 1 long baguette (French stick), thinly sliced
  • 60ml (1/4 cup) peanut oil
  • 300g boneless salmon fillet, skin removed, finely diced
  • 1 Lebanese cucumber, finely diced
  • 1/2 avocado, halved, stone removed, peeled, finely diced
  • 1/2 small red onion, finely diced
  • 20.00 ml chopped fresh dill
  • 21.00 gm fresh lemon juice
  • 2 tsp wasabi paste
  • Pinch of salt
Instructions:
  • Preheat the grill to high heat. Brush both sides of the baguette slices with 2 tablespoons of peanut oil. Toast under the grill for 1 minute on each side until golden. Remove from the grill and set aside for later use.
  • In a large bowl, mix together the salmon, cucumber, avocado, onion, and dill until well combined.
  • Whisk together the remaining oil, lemon juice, and wasabi in a jug using a fork. Pour into the salmon mixture and gently stir to combine. Season with salt to taste.
  • Evenly distribute the salmon and cucumber tartare onto toasted baguette slices and serve right away.

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