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Salmon And Avocado Tartare Passion Fruit Emulsion Recipe

Salmon And Avocado Tartare Passion Fruit Emulsion
How to make Salmon And Avocado Tartare Passion Fruit EmulsionImage Credit:

This tantalizing dish by Chef Ajay Chopra, EU’s More than Food Campaign Ambassador brings together the delicate flavours of fresh salmon and creamy avocado, elevated with a zesty passion fruit twist. Topped with coriander micro greens, edible flowers, passion fruit, and kiwi mango cubes, it's a visually stunning and flavourful delight.

  • Total Cook Time 35 mins
  • Prep Time 30 mins
  • Cook Time 05 mins
  • Recipe Servings1
  • Easy

Ingredients of Salmon And Avocado Tartare Passion Fruit Emulsion

  • 120 gm Smoked salmon
  • 80 gm Avocado
  • 15 gm Cherry tomato red and yellow from the Netherlands
  • 5 gm Kiwi from Greece
  • 40 gm Passion fruit  
  • 90 gm Black pepper
  • 60 gm Cold pressed olive oil from Spain
  • 10 gm Edible flower
  • 10 gm Microgreens
  • 8 gm Sesame seeds
  • 10 gm Garlic, chopped
  • 2 ml Sesame oil
  • 1 gm Coriander
  • 10 gm Honey
  • 30 gm Lemon juice
  • Salt, to taste

How to Make Salmon And Avocado Tartare Passion Fruit Emulsion

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Take 3 different medium-sized bowls: one for the salmon, one for the avocados and one for mixing both.
In a small bowl, prepare the marinade with olive oil, lemon juice, and zests. Add in the crushed garlic, and the minced chili pepper, and season with salt and pepper. Pour 2/3 of the marinade over the diced salmon and add in the sesame seeds. Cool for a minimum of 30 minutes in the refrigerator.
Divide the remaining 1/3 of the marinade into two and pour evenly over the salmon and the diced fruits respectively. Drain them in a sieve to prevent them from being too juicy.
Set up the plate directly, using a stainless-steel round form, starting with the layer of avocado mousse, then the avocado layer, and eventually the salmon one. Decorate with some coriander microgreens edible flower on top with passion fruit and kiwi mango cubes and serve immediately!
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