🥑🍣 Tortilla Cups au Tartare de Saumon & Crème d’Avocat

Ingredients

• 250 g Salmon Fillet (skin removed, cut into 1 cm cubes)
• 2 Ripe Avocado (peeled and pitted, flesh scooped out)
• 170 g Fromage Blanc (Greek‑style, smooth)
• 4 Large Flour Tortillas (soft tortillas, about 25 cm diameter)
• 2 tbsp Chives (finely chopped, divided (half for tartare, half for garnish))
• 2 tbsp Olive Oil (extra‑virgin, divided (1 tbsp for tartare, 1 tbsp for avocado cream, plus extra for greasing))
• 1 Lemon (juice of half used for tartare, half for avocado cream)
• 1 Shallot (finely minced)
• 1 tsp Sesame Seeds (lightly toasted, divided for tartare and garnish)
• 1 tsp Rice Vinegar (adds subtle acidity to the tartare)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare Salmon Tartare

   Remove the skin from the salmon, then dice it into uniform 1 cm cubes. Finely mince the shallot and half of the chives. Place the salmon, shallot, chives, juice of half a lemon, 1 tbsp olive oil, ½ tsp sesame seeds, a pinch of salt, and freshly ground pepper in a mixing bowl. Add 1 tsp rice vinegar and gently toss to combine.

   Time: PT10M

2. Marinate Tartare

   Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to let the flavors meld.

   Time: PT0M

3. Cut and Shape Tortilla Cups

   Using a 10 cm round cutter (or a glass), cut 12 circles from the tortillas. Lightly grease a muffin tin, press each tortilla circle into a cup shape, and brush the interior with a little olive oil.

   Time: PT10M

4. Bake Tortilla Cups

   Preheat the oven to 200 °C. Place the muffin tin on a baking sheet and bake for 15 minutes, until the edges are golden and the base is firm.

   Time: PT15M

   Temperature: 200°C

5. Cool Tortilla Cups

   Remove the cups from the oven and let them cool completely on a wire rack before filling.

   Time: PT5M

6. Prepare Avocado Cream

   Halve the avocados, remove the pits, and scoop the flesh into a tall mixing container. Add the 170 g fromage blanc, juice of the remaining half lemon, a generous pinch of salt, and a few turns of pepper. Blend with an immersion blender until smooth, then drizzle in the remaining 1 tbsp olive oil and blend briefly to emulsify.

   Time: PT10M

7. Chill Avocado Cream

   Cover the cream with plastic wrap and refrigerate for at least 1 hour.

   Time: PT0M

8. Assemble the Cups

   Spoon a generous layer of avocado cream into each cooled tortilla cup (about half the cup). Top with a spoonful of the chilled salmon tartare, spreading it evenly.

   Time: PT5M

9. Garnish and Serve

   Sprinkle the remaining toasted sesame seeds and the chopped chives over each cup. For extra visual contrast, use a few black sesame seeds on top.

   Time: PT2M

Nutrition Facts

Calories

380

Protein

15 g

Carbohydrates

13 g

Fat

19 g

Fiber

2 g