#FeelGood
For the discerning and raw food lovers, I've prepared a salmon and avocado tartare recipe.
You'll need:
1 Hass avocado
1 pack Belaya Dacha arugula
50-80 g salmon
1 lime
1 tsp tobiko
olive oil
salt and pepper
chili pepper
Recipe:
Cut the Hass avocado in half. Carefully remove the pit and the avocado itself, being careful not to damage the skin (we'll need it later).
Cut the avocado flesh into large cubes and place in a bowl. Don't forget to drizzle with lime juice.
We also rub the inside of the avocado with lime juice.
Chop (not finely) 50-80 grams of salmon and add it to the bowl with the avocado. Also add 1 teaspoon of tobiko, a little olive oil, and salt. Mix everything together and then fill two prepared avocado skins with the resulting tartare.
If you have any leftover tartare in the bowl, simply add a little lemon zest and some spicy arugula.
Enjoy!
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