Norwegian smoked salmon tartare with avocado and pink pepper
Norwegian smoked salmon tartare is a delicious appetizer to impress your guests with. The recipe is easy to make and looks and tastes delicious. A perfect starter or a fresh addition to your tapas serving.
Cooking timeOver 60 min
Difficulty levelEasy
Ingredients
Preparation
- Coarsley chop the Norwegian smoked salmon with a knife and mix with dill and crushed pink pepper.
- Cover with plastic film and leave in the fridge for a minimum of 1 hour. If you want a more intense flavour of pink pepper, you can let it sit in the fridge longer (up to 12 hours).
- Dice the avocado and squeeze over lemon juice.
- Carefully mix avocado dices and smoked salmon and serve cool, preferably with a crispy cracker to add some crunch.
Serving tip: Use a round shape and make small "towers" of the salmon tartare or serve in small glasses or bowls.