Salmon Tartare

Ingredients

• ½ lb salmon
• 1 medium to large avocado
• Soy sauce, to taste
• Dijon mustard, to taste
• Sesame oil, a few drops (optional)
• Flaky salt and fresh cracked pepper

Instructions

1. Halve and dice the avocado into small, even cubes. Add to a bowl.
2. Remove the skin from the salmon. Pat dry.
3. Dice the salmon into small, consistent cubes — about the same size as the avocado.
4. Add salmon to the bowl with the avocado. Mix gently so the avocado doesn’t turn to mush.
5. Add soy sauce and dijon mustard to taste. A few drops of sesame oil if you have it.
6. Taste, adjust, and serve immediately.

Notes

• Ask the fishmonger to cut the filet from the head side. It has higher fat content and better for tartare than the tail end.
• A sharp knife is essential. Dragging a dull knife through raw fish makes a mess of the texture.
• Serve with wonton chips, cucumber slices, or just eat it with a fork. Or wrap with nori and add rice.
• This is best made right before eating — the avocado browns and the fish releases liquid if it sits.