Salmon and Scallop Tartare with Avocados - Granville Island - Vancouver, BC
A part of the fish carcass that is often overlooked during the filleting of a fish is the spine itself. A thrifty cook will notice that there can be a good bit of meat left on the spine when fish...
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Ingredients
- 8 oz. wild Pacific sockeye salmon
- 8 to 12 medium scallops
- 1 tbsp. Dijon mustard
- 1 tbsp. fresh lemon juice or to taste
- 1/2 tsp. Worcestershire sauce
- 1 egg yolk
- 2 tbsp. vegetable or olive oil
- 1 tbsp. finely chopped capers
- 2 tbsp. chopped onions
- 1 tbsp. finely chopped fresh dill
- salt
- ground black pepper
- 2 avocados
- 1 tbsp. salmon caviar (optional)
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