🥑🍣 Tortilla Cups au Tartare de Saumon & Crème d’Avocat

fresh salmon

🥗Healthier: tuna

💰Cheaper: canned salmon

Canned salmon is more affordable and still provides a similar flavor.

avocado

🥗Healthier: mashed peas

💰Cheaper: avocado dip

Mashed peas can mimic creaminess while being lower in cost.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

White onion is often less expensive and can be used in place of red onion.

Cut fresh salmon into small cubes after removing the skin.

Finely chop the shallot and part of the chives.

Juice half a lemon and add it to the salmon.

Add the shallot, olive oil, remaining chives, salt, black pepper, sesame seeds, and rice vinegar to the salmon and mix gently.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour.

Cut tortillas into circles about 10 cm in diameter using a cutter or a glass.

Grease a muffin tin lightly.

Press the tortilla circles into the muffin tin cavities to form cups.

Brush the inside of the tortilla cups with olive oil.

Bake in a preheated oven at 200°C for about 15 minutes until golden and crispy.

Remove the tortilla cups from the oven and let them cool before filling.

For the avocado cream, cut the avocados in half, remove the pit, and scoop out the flesh into a tall container.

Add the Greek yogurt, juice of half a lemon, salt, and black pepper to the avocados and blend until smooth with an immersion blender.

Add a good drizzle of olive oil and mix well.

Refrigerate the avocado cream for at least 1 hour.

Fill each tortilla cup halfway with the avocado cream, then top with the salmon tartare.

Garnish with sesame seeds and remaining chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens