This Salmon & Avocado Tartare with Dill & Balsamic Glaze recipe is an elegant, no-cook antipasti from Gino’s official collection. Inspired by his coastal upbringing where seafood was often served raw with lemon, and by his son Luciano’s love of avocados, Gino created a vibrant starter that’s simple to prepare yet looks restaurant-ready.
Ingredients (Serves 4)
- 2 tbsp finely chopped dill (coarse stalks removed)
- 2 tbsp capers in brine, drained and roughly chopped
- 1 tbsp crème fraîche
- 1 tbsp Dijon mustard
- 1 lemon, plus wedges to serve
- 2 small shallots, finely chopped
- 400 g skinless salmon fillet
- 200 g smoked salmon
- 2 large ripe avocados
- 4 tbsp balsamic glaze, plus extra to drizzle
- 8 slices ciabatta (about 1 cm thick)
- 4 tsp extra-virgin olive oil
- Fine sea salt and freshly ground black pepper
Instructions for Salmon & Avocado Tartare with Dill & Balsamic Glaze
- In a small bowl, mix the dill, capers, crème fraîche, Dijon and 1 tbsp lemon juice. Cover and chill.
- In a second small bowl, combine the shallots with the remaining lemon juice. Cover and chill.
- Finely cube the salmon fillet and smoked salmon. Place in a medium bowl, cover and chill. (You can make these three elements ahead; don’t mix until serving.)
- Just before serving, peel and pit the avocados and cut into small cubes. Toss with ½ tsp salt, ½ tsp pepper and 4 tbsp balsamic glaze.
- Toast the ciabatta slices on both sides in a toaster or hot griddle pan.
- Zig-zag a little balsamic glaze over 4 serving plates. Place a cooking ring in the centre of each plate, spoon in one-quarter of the avocado and press gently to level. Top with one-quarter of the salmon mixture and press lightly; lift off the ring.
- Drizzle 1 tsp olive oil over each tartare, garnish with a lemon wedge and serve immediately with the toasted ciabatta.
Enjoy Gino D’Acampo’s Salmon & Avocado Tartare with Dill & Balsamic Glaze – fresh, silky and impossibly easy to impress at your next dinner party!