Salmon Tartare with Avocado and Preserved Lemon

Finely chopped raw salmon is tossed with a preserved lemon vinaigrette and paired with a delicious avocado puree. The dish is finished with some finely sliced preserved lemon and fresh cilantro.
Prep Time30 minsTotal Time30 mins


For the Tartare
 9 oz Fresh Salmon
 0.50 cup Avocado Puree (recipe below)
 2 tbsp Cilantro Leaves
 2 tbsp Preserved Lemon Vinaigrette
 1 tbsp Preserved Lemon Julienne
 to taste, Kosher Salt
 to taste, Black Pepper
For the Avocado Puree
 1 Ripe Avocado
 1.50 tsp Red Onion, minced
 1 tsp Fresh Garlic, minced
 1 tbsp Lime Juice (plus zest from the lime)
 0.25 tsp Ground Cumin
 0.25 tsp Ground Coriander
 0.25 tsp Cilantro
 0.25 tsp Kosher Salt
 1 tbsp Extra Virgin Olive Oil


Prepare the Dish

Make the avocado puree by placing all of the specified ingredients into a food processor. Blend the mixture until smooth. Adjust the seasoning if needed, spread it out into a bowl and cover the puree with a little bit of olive oil to keep it from browning. Reserve it in the refrigerator until you need it.

Cut up the salmon by making some long cuts across the fillet about a 1/4 inch wide, then break down those pieces to ¼ inch wide strips. Finish by, turning the strips into ¼ inch dice. Now take the salmon and place it in a bowl covered with some plastic film. Chill it in the refrigerator for about 30 minutes.

Add some of the preserved lemon vinaigrette, some salt and some freshly ground pepper, then mix it all up. Now it’s time to plate the tartare.

Start by adding a schmear of avocado puree around the inside rim of the bowl. Place a dollop of it in the center of the plate. Add spoonfuls of your salmon tartare on top of the avocado puree. Make sure that you keep the tartare centered in the bowl. This will maintain a clean and super nice presentation.

Finish the dish with some finely julienned preserved lemon rind and picked cilantro leaves.

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