I wrote about a swell Salmon Tartare over Cauliflower Salad.
That was a result of chance and invention and trial and error.
This time, I bought a couple hunks of salmon to pointedly undercook on the grill and duplicate the Salmon Tartare as before.
Meanwhile, we had Reno Little Theater tickets. The Gas Lamp Restaurant is only a half block away from the theater and is one of their sponsors so we are in the habit of dinner there before the theater (hey — they give 20% off to folks with tickets).
Tuna Tartare with Avocado was on their menu and I had to have it. Delicious, and just right for an early dinner.
Why not do my Salmon Tartare over Avocado? Why indeed.
Take the same recipe and substitute dressed avocado for the cauliflower salad. Way different dish, equally delicious.
Salmon Tartare over Avocado
based on an idea from the Gas Lamp Restaurant, Reno and a preparation by Jacques Pepin, Fast Food My Way
For the Salmon Tartare:
12 ounces salmon flesh, thoroughly trimmed
[OR… Grilled salmon from the center of a fillet, see note below]
No more than 30 minutes before serving, cut the salmon flesh into 1/2 inch pieces and combine with 2 1/2 Tbsp chopped red onion, 1 Tbsp chopped fresh chives, 1 Tbsp drained capers, 2 tsp XV olive oil, 1 tsp rice wine vinegar, salt and pepper. Refrigerate.
For the Avocado:
One largish Haas Avocado, cubed.
Combine the avocado cubes in a bowl with 1 Tbsp XV olive oil, 1 Tbsp chopped red onion, 1 Tbsp Dijon style mustard, 1 tsp red wine vinegar, salt and pepper.
Place a 4-inch metal pastry ring on a plate and arrange a layer of dressed avocado inside. Cover with a layer of salmon tartare. Arrange garnish around the ring. Carefully remove the ring. Repeat.
NOTE on salmon… Grill two Verlasso Salmon fillets so they are very rare at the thickest part. Eat the thinner parts for dinner. Use the very rare thick parts for this salmon tartare.