Salmon Tartare with Tomato Broth and Avocado Mousse - alive magazine

Ingredients

• 3/4 lb (340 g) tomatoes (about 3 medium), quartered
• 1/2 English cucumber, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 2 Tbsp (30 mL) red wine vinegar
• 1 Tbsp (15 mL) honey or agave nectar
• 3/4 tsp (4 mL) smoked paprika
• 1/4 tsp (1 mL) sea salt
• 1 lb (450 g) skinless salmon, cut into 1/4 inch (6 mm) cubes
• 1/3 cup (80 mL) freshly squeezed lemon juice
• 1/4 cup (60 mL) finely chopped dill
• 2 Tbsp (30 mL) finely minced shallot
• 2 Tbsp (30 mL) extra-virgin olive oil
• 2 Tbsp (30 mL) capers
• 1/4 tsp (1 mL) crushed red pepper flakes
• 1/4 tsp (1 mL) salt
• 1/8 tsp (0.5 mL) black pepper
• 1 ripe avocado, pitted and peeled
• 1 Tbsp (15 mL) extra-virgin olive oil
• 1 tsp (5 mL) lemon zest
• 1 Tbsp (15 mL) fresh lemon juice
• 1/8 tsp (0.5 mL) salt