Norwegian smoked salmon tartare with avocado and pink pepper

Name: Norwegian smoked salmon tartare with avocado and pink pepper
Prep time: 10 min
Cook time: 1 h
Yield: 6
Ingredients: 200 g smoked salmon; 2 tbsp dill, fresh; 1 lemon; 2 tsp peppercorn, pink; 1 avocado

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

Servings

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.