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

Ingredient Substitutions

• Instead of Salmon Fillet: Fresh tuna, Fresh white fish
• Instead of Ripe Avocado: Ripe Hass avocado, Ripe pear for a milder flavor
• Instead of Fromage Blanc: Greek yogurt, Cottage cheese (well drained)
• Instead of Large Flour Tortillas: Corn tortillas, Gluten‑free tortillas
• Instead of Chives: Green onion tops, Fresh parsley
• Instead of Olive Oil: Avocado oil, Light olive oil
• Instead of Lemon: Lime juice, White wine vinegar (small amount)
• Instead of Shallot: Red onion (finely diced)
• Instead of Sesame Seeds: Black sesame seeds, Toasted pumpkin seeds
• Instead of Rice Vinegar: Apple cider vinegar, White wine vinegar
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Muffin Tin
• Baking Sheet
• Oven
• Immersion Blender
• Measuring Spoons
• Plastic Wrap
• Small Spoon or Scoop

Critical Steps — Do Not Skip

• Cutting uniform tortilla circles and shaping them without tearing.
• Marinating the salmon long enough for flavor development.
• Baking the tortilla cups just until golden to keep them crisp.
• Blending the avocado cream to a smooth, emulsified texture.

Chef Tips from the Video

• Use a microplane to grate a tiny amount of lemon zest into the avocado cream for extra brightness.
• For an elegant presentation, pipe the avocado cream into the tortilla cups with a pastry bag.
• Toast the sesame seeds in a dry skillet for 1‑2 minutes to bring out a nutty aroma.

Troubleshooting

Storage

Refrigerator: Store assembled cups in an airtight container for up to 2 days. Keep avocado cream and salmon tartare separate if storing longer.

Freezer: Not recommended; avocado cream loses texture when frozen.

Room temperature: Do not leave at room temperature for more than 1 hour due to raw fish.

Make-Ahead Tips

• Prepare the salmon tartare and let it marinate overnight for deeper flavor.
• The avocado cream can be made a day ahead; give it a quick stir before assembling.
• Baked tortilla cups keep well in an airtight container for up to 3 days; re‑crisp in a hot oven before serving.

Frequently Asked Questions