Michelin-Star NZ Salmon Tartare with Avocado Crema & Crispy Kale Chips

Allergens

Fish (salmon), Tree Nuts (optional almond flakes)

Ingredients

• 8 oz fresh New Zealand salmon fillet
• 1 ripe avocado
• 2 tbsp fresh lemon juice
• 1/4 cup finely chopped shallots
• 1/4 cup finely chopped chives
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1/4 cup extra
• virgin olive oil
• 2 cups curly kale leaves, stripped from stems
• 2 tbsp olive oil for kale chips
• Optional: toasted almond flakes or slivered almonds for garnish

Instructions

1. Begin by preparing the salmon tartare. Finely dice the salmon fillet and place in a mixing bowl. Combine with chopped shallots, chives, lemon juice, salt, and pepper. Gently fold in olive oil to evenly coat and adjust seasonings to taste. Refrigerate until ready to serve. For the avocado crema, mash the avocado with a fork, adding lemon juice, salt, and pepper to taste. Gradually incorporate up to 1/4 cup of olive oil while mashing until a creamy consistency is achieved. Refrigerate until ready to serve. To prepare the kale chips, preheat oven to 350°F (175°C). In a large bowl, toss kale leaves with olive oil and season with salt and pepper. Arrange leaves on a baking sheet in a single layer and bake for 8 10 minutes or until crispy. Remove from the oven and let cool.

Chef’s Insight

The interplay of flavors and textures creates a truly unforgettable experience.

Notes

This dish can be prepared ahead of time and assembled quickly before serving guests.