📝 About This Recipe
Elevate your next gathering with these elegant, single-bite masterpieces that marry the buttery richness of sashimi-grade salmon with a bright, citrusy vinaigrette. Inspired by modern French bistro fare, this dish relies on the contrast between the silky fish, creamy avocado, and the sharp crunch of shallots and radish. It is a sophisticated, no-cook appetizer that promises a burst of refreshing coastal flavors in every spoonful.
🥗 Ingredients
The Salmon Base
- 10 ounces Sashimi-grade Atlantic Salmon (skinless, pin bones removed, chilled)
- 1 small Shallot (minced very finely)
- 1 tablespoon Fresh Chives (finely snipped)
- 1 teaspoon Capers (drained and roughly chopped)
The Citrus Vinaigrette
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Lime Zest (finely grated)
- 1/2 teaspoon Dijon Mustard (for emulsification)
- 1/2 teaspoon Sea Salt (or to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Avocado Mousse & Garnish
- 1 Ripe Avocado (pitted and peeled)
- 1 tablespoon Crème Fraîche (or Greek yogurt)
- 2 Radishes (sliced into paper-thin rounds)
- 1/4 cup Microgreens (for topping)
- 1 teaspoon Black Sesame Seeds (for visual contrast)
👨🍳 Instructions
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1
Place the salmon in the freezer for 10-15 minutes before starting; this firms up the fat and makes it much easier to achieve clean, uniform cubes.
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2
Using a very sharp chef's knife, slice the chilled salmon into 1/4-inch thick strips, then turn and dice into small, even cubes. Place the diced salmon into a chilled stainless steel bowl.
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3
Add the finely minced shallots, snipped chives, and chopped capers to the salmon. Toss gently with a spoon to combine, then cover and return to the refrigerator.
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4
In a small glass jar or bowl, whisk together the olive oil, lemon juice, lime zest, Dijon mustard, salt, and pepper until the vinaigrette is fully emulsified and slightly thickened.
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5
Prepare the avocado mousse by placing the avocado flesh and crème fraîche in a small food processor or blender. Process until completely smooth and silky.
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6
Transfer the avocado mousse into a piping bag fitted with a small plain tip (or a zip-top bag with the corner snipped off).
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7
Just before serving, pour the citrus vinaigrette over the salmon mixture. Fold gently to coat every piece of fish without mashing the cubes.
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8
Arrange 12 to 15 ceramic or silver appetizer spoons on a large serving platter.
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9
Carefully place a generous tablespoon of the salmon tartare onto the center of each spoon, mounding it slightly for height.
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10
Pipe a small, elegant dot of the avocado mousse onto the top of each salmon mound.
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11
Gently press a thin radish slice into the side of the salmon and top with a few strands of microgreens.
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12
Sprinkle a pinch of black sesame seeds over each spoon for a professional finish and serve immediately while chilled.
💡 Chef's Tips
Always use 'Sashimi Grade' or 'Sushi Grade' salmon to ensure it is safe for raw consumption. Keep all ingredients and equipment (even the bowl) as cold as possible to maintain the best texture and food safety. Do not dress the salmon with the vinaigrette until the very last moment; the acid in the lemon will 'cook' the fish like ceviche if left too long. If you don't have a piping bag, use two small spoons to create a neat 'quenelle' of avocado mousse. Ensure your knife is razor-sharp to avoid bruising the delicate fish fibers.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or a dry Champagne to cut through the richness of the salmon. Serve alongside a light cucumber and dill salad for a refreshing garden-themed spread. Present on a bed of rock salt or crushed ice to keep the spoons stable and cold during a cocktail party. For a texture variation, serve with a side of toasted sourdough crisps or taro chips.