Food · The Lion Chef
Food
Salmon Tartare
Fresh salmon layered with avocado, spiced golden beets, herbs, and crisp rice.
- Time
- 1 hour
- Yield
- Serves 4
- Level
- Intermediate
Behind the recipe
A little story before we cook
Pristine salmon needs very little embellishment. Here its clean richness is balanced with creamy avocado, warmly spiced golden beets, herbs, and citrus, then stacked into a bright first course with a crisp rice-chip finish.
Method
Make it
- 01
Cook the beets
Trim and scrub the beets. Combine them with the orange juice, lime juice, star anise, cumin, cinnamon, cane sugar, and water. Bring to a boil, cover, and simmer for about 40 minutes, until tender. Cool, peel, and dice. Reserve the cooking liquid for another use.
- 02
Season the salmon
Keep the salmon well chilled. Combine it with the red onion, coriander, honey mustard, half of the lime juice, olive oil, parsley, salt, and pepper.
- 03
Prepare the avocado
Dice the avocado and gently toss with the remaining lime juice and a pinch of salt.
- 04
Build the tartare
Set a presentation ring on each plate. Add a layer of avocado, followed by diced golden beets and the salmon mixture. Press very gently, remove the ring, and finish with microcress, olive oil, and a crispy rice chip.
Lion Chef note
Use only sushi-grade salmon from a trusted source. Keep it refrigerated until the moment you mix and serve the tartare.
Beyond the recipe
The story that stays with the dish
The recipe gives you the method. This is the context, point of view, and practical detail that make it distinctly The Lion Chef.
Why this one matters
Pristine salmon needs very little embellishment. Here its clean richness is balanced with creamy avocado, warmly spiced golden beets, herbs, and citrus, then stacked into a bright first course with a crisp rice-chip finish.
The detail that makes the difference
Use only sushi-grade salmon from a trusted source. Keep it refrigerated until the moment you mix and serve the tartare.