How to cook salmon tartare. Various salmon tartare recipes

The word tartar, strange and unusual for the Russian ear, refers to both French sauce and any dishes consisting of finely chopped products. It can be meat, and vegetables, and even fruits. But one of the most popular tartare options is salmon. We have selected several salmon tartar salad recipes for you to choose from, as well as a recipe for salmon with tartar sauce.

Salmon tartare

Salmon tartare is usually prepared from raw fish, if you are concerned about this, you can experiment with smoked fish.

Ingredients:

• salmon fillet - 100 g;
• ginger - 1/2 teaspoon;
• green onions - 3 feathers;
• lemon juice - 1-2 teaspoons;
• olive oil - 1 teaspoon;
• salt, pepper - to taste.

Cooking

Cut the fillet into small cubes. Ginger rub on a fine grater, finely chop the onion. In a bowl, mix fish, onion, ginger, lemon juice, salt, pepper and add olive oil. We mix everything well. We fold the foil in several layers and turn a ring out of it, put it on a plate. We spread the tartare in a ring, pressing well so that it retains its shape. Then we remove the ring and serve it on the table, decorating with greenery.

Salmon tartare with avocado

Ingredients:

• smoked salmon - 200 g;
• avocado - 1 pc.;
• onion - 1/2 pc.;
• lemon juice - 1 teaspoon;
• olive oil - 2 teaspoons;
• ground black pepper - to taste;
• dill.

Cooking

Finely chop the salmon and onion, carefully cut the avocado into halves and remove the pit. Mix the fish and onion, sprinkle with lemon juice and olive oil. We spread the salad in halves of the avocado and sprinkle with coarse black pepper. Serve garnished with dill.

salmon tartare recipe

Ingredients:

• chicken eggs - 8 pcs.;
• salmon tesha - 800 g;
• red onion - 2 pcs.;
• basil leaves - 8 pcs.;
• olive oil - 1 tbsp. the spoon;
• lemon juice - 2 teaspoons;
• capers - 120 g;
• sour cream 25 percent fat - 120 g;
• salt, pepper - to taste;
• greenery.

Cooking

Boil eggs for 10 minutes after boiling water and drain immediately. Grate the squirrels and yolks separately. Carefully, trying not to turn it into a shapeless mass, cut the fish into cubes. Finely chop the onion and basil. Mix fish with vegetables, add olive oil and lemon juice. We spread the tartare in the culinary ring on a plate. Lay out the grated yolk around the perimeter of the ring, the next ring is protein, then greens. Finely chop a quarter of a red onion and sprinkle over the parsley. Artistically lay out the capers and remove the ring. Spread sour cream on top and lightly pepper.

Salmon with tartar sauce

Ingredients:

• salmon fillet or steak;
• salt, pepper - to taste;
• natural yogurt;
• capers;
• pickled gherkins;
• dill.

Cooking

Capers and finely chop. Salt the fish, pepper and bake in the oven at a temperature of 250 degrees for 15 minutes. Mix yogurt, capers and gherkins, salt and pepper the sauce. Serve the fish with and garnish with dill. Garnish with vegetables, blanched green beans are ideal.

Salmon tartare with cucumber

Ingredients:

Cooking

Sprinkle the salmon fillet with a mixture of salt, sugar, zest and dill, wrap it in a film and put it in the refrigerator. After two hours, we take out the fish and cut into small cubes. Peel and pit the cucumber and cut into cubes. Chop the red onion very, very finely, and chop the green onion finely. Mix horseradish with butter, add onions, cucumbers, caviar and salmon, white pepper. Serve with rye breadcrumbs.

Tartar is an unusual, but very tasty gourmet dish. It is served with fillets of raw or smoked noble red fish. It is usually garnished when served with fresh vegetables, sauces and lemon wedges.

Quite often, an unusual and very strange dish for an ordinary person can be "tartare". Some even know about the existence of such a sauce, but they hardly represent it as a complete food.

But there is nothing surprising here, because tartare is both a sauce and a dish. They have the same name only because they have a similar way of cutting their ingredients.

Tartare - always involves fine cutting of something. Tartare can be not only vegetable cuts, but also fish and meat and even fruit.

The most popular tartare is salmon tartare. As a rule, it is prepared from a noble fish fillet, which did not lend itself to any heat treatment. However, cases and recipes for making smoked salmon tartar are not uncommon, because not everyone likes to eat meat raw.

Preparation of fish meat tartare, raw and smoked salmon tartare

Fresh, salted or smoked salmon fillets are usually complemented with other ingredients that the fish pairs incredibly well with. They complement the taste of the fillet, give it freshness, sharpness and sourness.

Most often, salmon tartare includes the following ingredients:

• avocado
• cucumber
• tomato
• seafood: shrimp, mussels, crab, caviar
• capers
• greenery
• lemon

Tartar is often garnished with egg yolk, which both serves as a sauce and gives the meat a special delicate flavor. Often tartare is served in addition to a mix of salads and bread toast.

Tartar involves very small and uniform cutting of all the ingredients of the dish. The whole mass is laid in a layer in a special salad mold so that the dish has a clear and beautiful appearance. Tartar is served with herbs and a special sauce.

Salmon tartare recipes with photos and a varied serving of the dish

Tomato tartare recipe:

• Salmon fillet should be chopped very finely and put in a separate deep plate
• Pour the fillet with a tablespoon of lemon juice and a tablespoon of soy sauce
• One is not big a clove of garlic should be passed through a garlic press and add to the fish
• Chopped fillet should be thoroughly mixed so that each piece can be covered with sauce. In this state, it should be left for an hour or two to marinate in the refrigerator.
• One ripe but resilient tomato Dip in boiling water for a few minutes so that you can easily remove the skin from it. After that, you should remove the seeds from it and leave only the pulp.
• Find form for baking or salads, which has the shape of a glass without a bottom and place it on a serving plate
• Marinated minced salmon should be laid out in an even layer in the form on the bottom of the plate
• Tomato pulp finely chopped into beautiful cubes, as small as salmon meat and in a separate bowl, the tomato is mixed with a small amount of garlic and chopped green basil
• After that r chopped tomato is laid out evenly layer on top of the salmon. The form is removed and a beautiful dish remains on the plate
• Tartare is decorated a whole raw yolk and a sprig of greens, for example basil. A small amount of soy or other sauce is also beautifully poured onto a plate or into a special gravy bowl.

tartare: served with salad mix and green basil

Salmon tartare on a vegetable pillow with sesame seeds:

• Salmon fillet finely chopped and folded into a separate bowl, where it is poured with lemon juice, one clove of garlic is added and everything is thoroughly mixed
• Salmon put away in the refrigerator where to marinate for an hour
• At this time, prepare vegetable pillow. You are free to use any vegetables that only come to your taste, but it is best combined with salmon: avocado, cucumber, tomato, zucchini, zucchini. Vegetables are finely chopped, seasoned with lemon juice or soy sauce and placed in a dish on the bottom of a serving dish.
• Marinated salmon is placed in a form on top of vegetables. The form is removed and the dish is sprinkled with white or black sesame seeds. You can also decorate the dish with herbs, sauces and egg yolk.

tartare: served with sesame seeds on a bed of vegetables
tartare: served on toast with poached egg and fresh herbs
tartare: served in sauce with vegetable chips from cucumber
tartare: served with guacamole sauce and salted stick
tartare: served with onions, balsamic sauce and mixed salad
tartare: served on a bed of avocado with physalis and green basil
tartare: beautiful serving with yolks, on mixed salad pillows with cucumber slices and croutons

Salmon tartare with avocado recipe

Avocado is a very tasty and healthy fruit. It has a rather oily texture, which has a special slightly creamy, slightly nutty hue. Delicate taste goes well with salmon fillet. In addition to each other, these two ingredients are able to give an incredible sensation for trying tartare.

Most often, chopped salmon fillet is served on a pillow of avocados, but it is also not uncommon for a serving where salmon is mixed with or under an avocado. There is also another serving - salmon tartare with guacamole sauce.

Guacamole is a sauce made from the pulp of an avocado. To prepare it, it is worth carefully mashing the avocado pulp, lime juice, garlic and a little jalapeno or chili pepper into a puree.

To prepare the avocado tartare:

• A small amount of fresh salmon fillets(about 200 grams) should be carefully and finely chopped and put in a separate bowl
• Fillet needed pour over the marinade a teaspoon of balsamic vinegar and a teaspoon of juice of either lime or lemon, as well as a large spoonful of olive oil and one medium-sized chopped red onion
• The fillet mass is thoroughly mixed and put in the refrigerator for pickling
• one ripe avocado also finely chopped without a skin (it should be peeled - it is too rough and inedible). the same is done with one cucumber medium size, the skin of which is also removed
• After the fillet has marinated, it is transferred to the vegetables and mixed again for a homogeneous mass (or, you can not mix the vegetables with the fish and serve the tartare in two layers)

The finished “turret” of tartare can be decorated with a mix of lettuce, red caviar, green basil, basil or pesto sauce, quail egg or fresh yolk.

avocado tartare: restaurant serving with salad, red caviar and quail egg
avocado tartare: an unusual serving in a bread bun
avocado tartare: simple serving of salmon tartare on avocado slices with balsamic sauce

Salmon tartare with cucumber recipe

The extraordinary freshness of cucumber perfectly complements the rich taste of salmon. Any chilled salmon fish will be very tasty with sweet cucumber, and spicy onions and lemon juice will complement the composition.

Cooking:

• Salmon fillet should be chopped very finely and put in a separate bowl
• Chopped fillet sprinkled with lemon juice and a few drops of balsamic vinegar
• A few finely chopped shallots or one small blue onion should be added to the fillet (if desired, any onion can be replaced with the white part of the shallot - it is quite sweet and not sharp at all)
• The mass of fish and onions is thoroughly mixed and it is advisable to leave it in this state for an hour or two to marinate. You can also add one or two tablespoons of classic soy sauce to the marinade.
• The cucumber is peeled (the peel is rough and often bitter). The vegetable is chopped and chopped with a knife, after which you should start serving
• If you want to make a homogeneous mass, then all the ingredients should be thoroughly mixed. If the tartare should be two-layer when serving, put a layer of fish and a layer of cucumber in a mold and decorate the tartare with herbs

cucumber tartare garnished with lettuce and black olives

Salmon tartare with lemon, how to marinate tartare in lemon?

Lemon juice is a wonderful natural flavor enhancer. It goes well with noble fish fillet, emphasizes its delicate taste and gives a small pleasant sourness to the dish.

In addition, if you are afraid to eat raw fish, lemon juice is a great kind of "disinfector", its citric acid kills harmful bacteria and helps digest food, even very heavy food for the stomach.

Lemon tartare recipe:

• The fish fillet should be finely chopped, after which it is folded into a glass or porcelain dish (only not iron, as the oxidation process may begin) for pickling
• In this case, it is lemon juice that will act as a marinade, which will saturate each small piece of fish with pleasant sourness and give its citrus hue (juice of one lemon)
• You can also add a small amount of shallots, chopped very finely, to the tartare. Shallots are not harsh and have a sweet enough flavor to make the tartar nice and sweet and sour.
• In this state, it is necessary to leave the tartare for several hours (ideally, two or three) so that it is thoroughly soaked. After the time has elapsed, if liquid (juice) remains, it can be drained
• Tartar, if desired, can be seasoned with fragrant herbs: oregano, basil, marjoram and served through a salad mold on a dish
• Ready tartare can be garnished with a sprig of green basil, a slice of lemon and lemon peel shavings

lemon tartare garnished with a lemon wedge and green onions

Salmon tartare with capers, how to cook tartare with capers?

Capers are unopened buds of the caper bush, which are marinated, resulting in a fragrant and tasty snack, as well as seasoning. The taste of capers is slightly salty, slightly spicy and slightly sour. This supplement is perfect for salmon tartare in addition to fresh vegetables and avocados.

Cooking:

• Salmon should be prepared for pickling: it is finely chopped into pieces, poured with lemon juice and a little soy sauce, a few tablespoons of olive oil and pepper are added to the marinade to taste
• After that, the fish is sent for at least an hour in the refrigerator for pickling.
• While the salmon is marinating, very finely chop the flesh of half of one avocado and one small cucumber without the skin
• A small amount of chopped shallots and capers are added to the vegetables, the amount of which you adjust to taste
• Ready marinated tartare is neatly laid out in a dish on a dish. The resulting turret of tartare should be decorated with green onion feathers, lettuce leaves, a slice of lemon or lime, as well as a teaspoon of red caviar
• Addition, you can prepare a sauce or serve tartare with soy sauce, as well as balsamic sauce

salmon and caper tartare garnished with lime, lettuce and red caviar

Smoked salmon tartare, how to cook smoked salmon tartare?

For those who do not dare to eat raw fish meat, tartare made from smoked or salted salmon is a great alternative. The technology for preparing such a dish is practically no different from the usual one, but there is one significant difference - it should not be marinated.

To prepare the smoked salmon tartare:

• Finely chop the smoked salmon fillet and put it in a bowl
• From vegetables in such a tartar, cucumber, tomato and avocado are perfect
• Also, for the purpose of experimentation, you can try to combine salted and fresh chopped cucumber.
• Chopped vegetables should be thoroughly mixed with chopped fillet and season the mass with a small amount of lemon juice and soy sauce
• Spicy herbs will add extraordinary freshness to the dish: basil, dill
• If desired, chopped shallots or blue onions can be added to such tartare.
• Tartar is formed into a turret using a special mold and served on a pillow of arugula and lettuce mix

smoked salmon tartare on a bed of arugula

Salmon tartare sauce, what to serve tartare with?

Often tartare is served with raw yolk, which not only complements the taste of tartare, making the fish tender and creamy, but also acts as a sauce. However, if desired, you can prepare any other sauce that goes well with fish:

• soy sauce with garlic
• sauce of mayonnaise, fresh cucumbers and pickles
• balsamic vinegar sauce with soy sauce and garlic and spices
• fresh tomato sauce with garlic
• olive oil, garlic and herb sauce
• olive oil sauce with lemon and basil
• green basil pesto sauce
• red caviar sauce

tomato sauce (from fresh tomatoes, garlic and herbs) for tartare
balsamic vinegar sauce "balsamic" with the addition of garlic for tartare
red caviar sauce for salmon tartare
soy sauce for salmon tartare

salmon tartare calories

Video: How to cook tartare? Salmon tartare

Bringing clarity

A product called "Tartar" sauce has long appeared on the shelves of our stores. So long ago that many of us have no doubt that under this name we only stand for a dressing with a sour-salty taste of pickled cucumbers, and nothing more. I understand their surprise when they hear that you can make tartare from salmon, other fish, seafood and various meats, and cucumbers, of course. In fact, this French dish with a funny name only means that all the ingredients in it are finely chopped. Further, it is a matter of taste: in liquid form it is sauce, in solid form it is mousse.

Salmon tartare: a classic recipe

Let's set aside for a while all the species diversity of tartars and focus on one - from salmon. This fish is valuable, delicious, but we don’t need much of it - only half a kilo, maximum. And you can take not the most valuable part of the carcass - for example, the tail. Those who love the taste of smoked fish can use cooked salmon, but the classic, in fact, requires fresh, or even the freshest. To give the desired piquancy, take a spoonful of capers, a little chives and 3 shallots. We cut all these ingredients very finely. We also need olive oil and soy sauce (can be replaced with balsamic vinegar) - a soup spoon each. Pour the chopped mousse, sprinkle with lemon juice in addition, add black pepper on the tip of the knife. Knead and arrange into molds. They should stand in the refrigerator for at least half an hour. In general, in good houses in Paris, salmon tartare is prepared on ice: crushed ice is poured into a large bowl, a container is placed in it, in which all the components of the dish are mixed. It is served with croutons, butter and fresh vegetables as a cold appetizer.

Variations

this is exactly the case when fantasizing is not forbidden. Try replacing lemon with lime, and olive oil and soy sauce with a soup spoon of sesame. You can add a few pinches of freshly grated ginger there. At the end, it’s good to decorate the resulting new dish with toasted sesame seeds. Or another option: we replace exotic shallots and chives with an ordinary onion and garlic. Instead of capers, you can have chopped gherkins or pickles. For lovers of spicy, I recommend adding a couple of drops of Tabasco sauce to the total mass. For connoisseurs of a delicate creamy taste, I advise you to mix fish with Philadelphia soft cheese.

Experimenting with sauces

you can fill it with a wide variety of dressings, getting a new dish every time you exit. Pour the following mixture onto the classic base (fish, capers, onions, herbs): a few tablespoons of weak mustard, a spoonful of white wine vinegar, a spoonful of sugar, a chopped small bunch of dill. First, whisk the sauce until the sugar is completely dissolved, and then pour a glass of rapeseed oil into it in a thin stream. For half a kilogram salmon tartare, three tablespoons of dressing will suffice. The rest can be used for other dishes.

Unlike tartar, mousse requires the use of gelatin and does not shy away from a blender or food processor. All ingredients can be puréed in seconds using advanced kitchen technology. Let the gelatin swell in cold water mixed with lemon juice, then pour boiling water over it. Pour the classic base with half a glass of sour cream, dissolved gelatin, beat again, pour into molds and put in the refrigerator to harden.

The name "tartare" will easily mislead a person who is not familiar with restaurant cuisine, because on the one hand it is a sauce, and on the other hand, it is a full-fledged meat or fish dish, which is served as an appetizer.

However, despite the difference in the recipe, these two dishes are united not only by the name, but also by the way the products are cut. In other words, a tartar appetizer is a meat or fish dish, the ingredients for which are cut as finely as for the sauce of the same name.

Salmon tartare is often referred to as the king of tartars. This is quite understandable: the royal salmon fish is tasty even in its raw form, and in combination with additional ingredients it becomes many times tastier, and it takes literally 15 minutes to cook the freshest tartare!

And there are many recipe options for this delicacy, and both ordinary tartare and its specific variations are considered classics of French cuisine: with avocados, capers, quail eggs or lime.

Salmon tartare - you can't imagine easier!

Ingredients	Quantity
salted salmon -	300 grams
balsamic vinegar -	150 milliliters
fresh basil -	2-3 branches
hard cheese (parmigiano rigiano or gruyère) -	200 grams
dill greens -	1 tablespoon finely chopped
sugar -	60-70 grams
cream -	2/3 cup
fresh lemon juice -	30 milliliters
green onion feathers	1 bunch
salt -	taste
Time for preparing: 30 minutes	Calories per 100 grams: 250 kcal

In the process of preparing salmon tartar, not only slicing is important, but also the accompaniment that satellite products create, and its serving also plays a big role in the result.

Therefore, for the classic recipe for this dish, we will need not only the salmon itself, but also a number of components that give different flavors, and a flat white plate and a serving ring for salads will come in handy for serving.

Consider a step-by-step recipe in which the calculation is made for two full servings. The first thing any tartare begins with is the evaporation of vinegar with sugar. In a dry frying pan, melt half the sugar, when it melts, pour in the balsamic and mix thoroughly.

Bring to a boil, then remove from heat and set aside. After the sauce has cooled, add finely chopped dill and basil to it.

Cut the salted salmon into small cubes with a side of 0.5 centimeters. We also cut 100 grams of cheese. Mix salmon, cheese and vinegar-sugar syrup in a deep bowl. Let's brew for 5 minutes.

While the salmon is marinating, prepare the cheese chips for serving. We rub the remaining cheese and on a dry baking sheet lined with parchment paper, pour the cheese crumb over the serving ring to make circles.

We put the baking sheet in an oven heated to 180 degrees for 10 minutes (check that the cheese has time to melt), and then we take it out, cool it and carefully remove it from the parchment with a flat spatula.

Separately, we prepare sour cream sauce: beat sour cream or cream with sugar, add salt to taste, lemon juice and finely chopped green onions. Now it's up to serving: put a couple of cheese chips on a flat plate, set a serving ring next to them and put tartare in it.

Pour everything over with a small amount of sour cream sauce and serve!

Tartar with avocado

Another frequent guest in fish tartare is avocado. It perfectly complements the delicate taste of salmon and at the same time makes the dish doubly useful, because the benefits of avocados, the natural leader in the amount of magnesium, potassium and phosphorus, are added to the beneficial properties of red fish.

And besides salmon in the amount of 150 grams and half an avocado, we will need:

• Crimean onion - 1 small onion;
• olive oil - 1 tablespoon;
• black pepper - to your taste;
• pickled capers - 100 grams;
• freshly squeezed lemon juice - 2 tablespoons;
• rye bread - 1-2 slices.

Cooking time: 15-20 minutes.

Calorie content: 135 kcal / 100 grams.

The calculation is taken for one person or for two snack half-portions. We prepare the basis for tartare: finely chop the onion and capers, mix, season with pepper and vegetable oil. We cut salmon and avocado in the same way - half a centimeter cubes. Sprinkle avocado with lemon juice to keep.

For serving, cut a circle from a slice of bread with a ring and dry it in a dry frying pan or in a toaster. We put a layer of fish on it in a serving ring, and on top - a layer of onions and capers. Then - a layer of avocado and again - salmon. The avocado closes the pyramid again, which we sprinkle with olive oil on top. In this form, tartare is ready to serve.

Fish tartare with cherry tomatoes and quail eggs

A popular way to serve salmon tartare is to pair it with quail eggs and cherry tomatoes. This option looks very presentable and can decorate any table.

Let's cook it in a large portion, because in combination with the rest of the ingredients, such tartare can serve, if not a worthy dinner, then certainly a substitute for a salad. For its preparation you need:

• salted salmon - 250 grams of fillet;
• iceberg lettuce - 2-3 leaves;
• arugula - ¼ bunch;
• capers - a small handful;
• Yalta onion - 1/3 onion;
• French mustard (in grains) - 30 grams;
• sugar - ½ tablespoon;
• half a lemon;
• balsamic vinegar - 2 tablespoons;
• quail egg - 1 piece;
• vegetable oil for frying and olive - to taste.

Cooking time: 15 minutes.

Calorie content: 135-150 kcal / 100 grams.

We also take salt to our taste - someone does not need it at all. To begin with, we tear the lettuce leaves with our hands, put them on a plate. Lay arugula leaves on top. We put mustard between the leaves in the form of drops. We serve the dish with a quarter of a lemon, and put a serving ring in its center.

We chop the salted salmon fillet into pieces, then go through the knife again to make the cut even smaller. We chop the onion in the same way as salmon. Squeeze the remaining quarter of the lemon over the mixture of onions and fish. Add salt and mix with a knife. We put half of the onion-fish mixture on the bottom of the ring. On top of this layer are capers. Cover with the rest of the fish and remove the ring.

We drip a couple of drops of olive oil into the pan, drive in a quail egg and fry the fried eggs so that the yolk remains liquid. Lay the fried egg on the tartare. Vinegar is poured into a saucepan and evaporated with sugar, then poured in a thin stream over the egg and fish. We put a sprig of cherry on the side and serve it to the table!

Salmon appetizer with lime and capers

For this dish, we take not the most popular ingredient - lime. And we will complement it with a pleasant spicy taste of pickled caper inflorescences.

• slightly salted or fresh salmon - ½ kilogram;
• capers - 1 tablespoon;
• shallot - 3 onions;
• green onions - 1 bunch;
• lime juice - 1 tablespoon;
• soy sauce - 1 tablespoon;
• olive oil - to taste.

Cooking time: up to 15 minutes.

Calorie content: 150 kcal / 100 grams.

Finely chop a couple of green onions. Add finely chopped shallots. We cut the salmon into cubes, smaller, optimally, if the size of the face is no more than 5 millimeters.

Cut capers like fish and mix with it and onions. Add soy sauce, olive oil, lime juice.

We put the bowl with tartare on the ice crumbs and mix thoroughly. Then we lay it out in forms and send it to settle in the refrigerator for half an hour.

We lay out the finished tartare on plates, decorate with lettuce leaves and green onion feathers, put ¼ lime on a plate and serve with tartare.

Do you want to surprise your guests with tartare? Try experimenting a little when preparing it:

• salt the fish yourself: cut the salmon fillet into plates and sprinkle with a mixture of salt and sugar in a 1: 1 ratio. Add coriander and black pepper and leave to salt for a day or two;
• make several types of tartare at once and serve them on a large dish in the form of a mix;
• try to give fish tartare an oriental touch with fresh ginger root finely grated over salmon and sesame oil to replace olive oil;
• if you want to cut the salmon smaller, freeze it a little;

These tips and more will help make your salmon tartare the best in the world, and you yourself will surely enjoy its delicate taste and variety of shades that you can change to your liking.

Do you also separate dishes for men and women? I put this tartare in the second category. But this does not mean that men are not allowed to enter! This set of products is designed for 1 large portion. This was my lunch today. But before going directly to the recipe - a little information and the benefits of salmon and avocados.

Avocado contains nutrients, and there are no harmful fats and sugars in it, which means that avocados are safely referred to as a diet food. The composition of avocado fruits includes oleic acid, which prevents the formation of cholesterol in the blood, and also breaks down the already accumulated. There are a lot of avocados: potassium (more than a banana), sodium, calcium, phosphorus, manganese, magnesium and other minerals. Vitamins: C, a group of vitamins B, provitamin A, vitamins PP and D, testify to the indisputable benefits of avocados. Avocado leads the list of products against the signs of aging, because it contains healthy vegetable fat and vitamin E. Both resist atherosclerosis. Useful properties of avocado. Avocado has a beneficial effect on many organs of the human body. It is memory, reduces the risk of cardiovascular diseases, and all this is due to the polyunsaturated fatty acids that make up its composition. It is their lack that can become one of the reasons for the development of atherosclerosis. Potassium contained in avocados contributes to the proper functioning of the heart, normalizes the water-salt metabolism in the body and increases resistance to stress. Avocado is recommended for people with high blood pressure, as it has the ability to reduce it. The benefits of avocados are seen in the normalization of blood circulation and hematopoiesis. Copper, which is part of the mineral and vitamin composition of avocados, prevents anemia (anemia), iron is the most important hematopoietic element, and vitamin B2 (riboflavin) is involved in the formation of red blood cells. Moreover, copper and iron, in combination with each other, are beneficially absorbed by the body.

A wonderful duet of avocados in this recipe was salmon. Let's talk about its useful qualities. Salmon contains vitamins: PP, A, B1, B2, C, E. Trace elements: Calcium, Magnesium, Sodium, Potassium, Phosphorus. Only salmon is the owner of such a useful and important substance for the human body as melatonin. Namely, it is so important for cell rejuvenation! The complex of vitamins and minerals contained in salmon strengthens the immune system, reduces the risk of cardiovascular diseases, and normalizes the functioning of the central nervous system. And the well-known omega-3 fatty acid helps to lower blood cholesterol levels.

Eat with pleasure and be healthy!