Recipe
Salmon tartare with avocado
A spectacular and very easy dish made with e-smok tartares.
Method
- Dress the tartare with the vinegar, oil, lemon, soy, Worcestershire, mustard and coriander. Go easy on the salt: soy sauce already adds plenty.
- Cover the bowl with cling film and marinate in the fridge for 30 minutes.
- Finely chop the spring onion, 50 g of the avocado and the peeled, deseeded tomato.
- Mix them into the tartare and chill for another 30 minutes.
- Plate with a ring: the rest of the avocado thinly sliced at the bottom and the tartare on top. Remove the ring… and serve.
The e-smok tip
Take the product out of the fridge a few minutes before using it: at room temperature cured fish releases its full aroma and its texture becomes more melting. And don't overcook it: add it at the end, off the heat, so it stays juicy.
