Tartar with trout and avocado

We cook tartar Tartar, a salad of finely chopped products - this is a fast, elegant and very tasty dish! Salad from red fish, soft avocado, elastic shrimps and juicy lime is very exquisitely complemented by a small amount of fatty sour cream, red caviar and black freshly ground pepper. I am sure that gourmets will appreciate this phenomenon. This tartar has a deep bouquet of taste: first of all the taste of cold smoked trout is felt, then the lime aftertaste makes itself felt, and then comes the sensation of black pepper peel. I confess, there was a desire to add red caviar to the main body, enrich it, so to speak. It's good that I did not do this. A little accent from red caviar is much more appropriate. Fish can be taken another (salmon, salmon), but preferably smoked. The mass of the shrimps is already indicated in the purified form. The ratio of avocado, shrimp and fish is not a dogma and can vary depending on one's own preferences.

We cook tartar Tartar, a salad of finely chopped products - this is a fast, elegant and very tasty dish! Salad from red fish, soft avocado, elastic shrimps and juicy lime is very exquisitely complemented by a small amount of fatty sour cream, red caviar and black freshly ground pepper. I am sure that gourmets will appreciate this phenomenon. This tartar has a deep bouquet of taste: first of all the taste of cold smoked trout is felt, then the lime aftertaste makes itself felt, and then comes the sensation of black pepper peel. I confess, there was a desire to add red caviar to the main body, enrich it, so to speak. It's good that I did not do this. A little accent from red caviar is much more appropriate. Fish can be taken another (salmon, salmon), but preferably smoked. The mass of the shrimps is already indicated in the purified form. The ratio of avocado, shrimp and fish is not a dogma and can vary depending on one's own preferences.

Ingredients: Instructions