These salmon and salsa appetizers cups are hot and spicy, they make for a pretty and delicious appetizer when hosting a party!
This is a very flavorful appetizer, ready in no time! I just topped some avocado puree with salmon tartare and a salsa made of tomatoes and mangoes.
For the tomatoes, choose any variety that is a nice deep red and ripe for this season. I like to peel my tomatoes but it’s optional, if you like to peel your tomatoes too, opt for a variety that is easy to peel.
This appetizer can be prepared a few hours in advance and is served fresh.
The recipe is for 4 persons, counting 1 glass per person.
Please check my "appetizers" category for more propositions.
0.6 pounds (300 g.) salmon, deboned, skinless
1 shallot, peeled and chopped
2 basil leaves, finely chopped
The juice of 1 lime
2 tbsp. olive oil
Salt and pepper to taste
1/4 tsp Cayenne pepper
Peel the tomatoes with a vegetable razor or dip them 30 seconds into some boiling water, quarter them and remove the seeds, then dice them into 1 inch squares
Add to a medium size bowl, add salt and pepper to taste, the Cayenne, shallot, basil and olive oil, stir to distribute
Peel the mangoes, slice them, cut the slices in strips, then cut the strips into 1 inch squares, add to the tomatoes
Cut the salmon the same way as the mangoes (remove and discard the center), add to the tomatoes and mangoes, stir, taste and adjust seasoning
Peel the avocados and mash the pulp with a fork, add salt and pepper to taste, some Cayenne and two teaspoons lemon juice
Arrange a layer of avocado puree at the bottom of the glasses
Top with some salmon salsa, if you're not serving right away, chill
Just before serving, drizzle some lime juice (not earlier or the lime juice will cook the salmon)
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