Raw Salmon Tatar with Avocado, Dill and Cress on Paleo Bread



400g raw salmon (freeze for 24 hours before serving)
2 small avocado, cut into small dices
1/4 red onion, finely chopped
1 bundle of fresh dill, finely chopped
2 tbsp extra virgin olive oil
Juice from 1/2 lime
Salt and pepper

Place a bit of cress on each Salmon tatar snack.

Cut about 10 slices of the Paleo Bread or rye bread into thin slices and toasts it and cut it into smaller sizes.

Raw Salmon Tatar with Avocado, Dill and Cress on Paleo Bread


Paleo Bread https://kleankitchen.net/2016/02/24/paleo-bread/


Paleo Bread



Bye really good quality fresh salmon and freeze it 24 hours before preparing the tatar. Defrost the salmon in the fridge and just before it is completely thawed cut into small dices with a sharp knife.
Place the cut salmon into a bowl, add the onion, avocado, dill, olive oil, salt and pepper and mix well. Set a side in the fridge while you toast the bread. When the bread is cold and placed on a plate, take out the salmon and seasoning with lime just before placing it on the bread. If you use the lime earlier it can “cook” the salmon. Put some cress on each Salmon snack.

Serves about 20 small snacks



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