Salmon and Avocado Tartare

This is delicious served on crisp corn chips or in pastry shells.

INGREDIENTS:

• 100g very fresh salmon fillet, skin and pin bones removed
• 100g smoked salmon
• 1/2 avocado, peeled
• 1 tbsp lime or lemon juice
• 1 tbsp pickled jalapeno chillies
• 2 tbsp finely chopped coriander, plus extra for serving
• 50g salmon roe

METHOD: 

Finely dice the salmon fillet and the smoked salmon, combine and chop again until fine and well mixed.
Finely dice the avocado, toss in juice and set aside.
Drain the jalapeno chillies and finely dice. When ready to serve, combine the salmon with the avocado, lime juice, jalapenos and coriander. Gently toss with most of the salmon roe.
Serve topped with remaining roe and more coriander leaves.
Serves 8 as a starter.

Chef: Jill Dupleix
Photo: Jennifer Soo
Source: The Sydney Morning Herald Recipe Cards