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Salmon tartar with guacamole and mango, smoked salmon, cucumber, and banana chips

For such a subtle and delicate wine, it was necessary to create a dish of similar characteristics, where the freshness of the ingredients and the softness of the colors played the main role. The salmon tartar – with its natural acidity – is rounded off with the creamy guacamole, and together they achieve a great sensation in the mouth that is enhanced by the light body and the fruity notes of the wine. The thinly sliced cucumber plays as a counterpoint to the smoked salmon, and the intense mango notes are highlighted by the crispy banana. It is a complex dish that excels in a harmonious compass for a delicate rosé wine.



  • Fresh salmon – 200 g.
  • Medium-sized avocados – 2 units
  • Chopped coriander – 3 tablespoons
  • Lime juice – 4 tablespoons
  • Tabasco sauce – 1 tablespoon
  • Fresh mango – 1 unit
  • Smoked salmon – 2 slices
  • Cucumber – 1 unit
  • Banana – 1 unit
  • Extra virgin olive oil
  • Salt and black pepper

For the tartar dressing:

  • Sesame oil – 1 tablespoon
  • Grated ginger – 1 tablespoon
  • Lemon juice – 4 tablespoons
  • Extra virgin olive oil – ½ cup
  • Tabasco sauce – 1 tablespoon
  • Fine salt


Mix all ingredients and correct the salt.

Prepare a guacamole with the avocados, the lime juice, the coriander and the Tabasco sauce.

Cut the cucumber into thin slices.

Slice the banana with the help of a mandoline and fry in olive oil.

Peel the mango and cut it in brunoise (small cubes).

Cut the fresh salmon into small cubes and season it with the tartar dressing. Adjust the salt and pepper seasoning.

Place the salmon in a round cutter on top of the fresh cucumber slices. Then place a layer of fresh mango and finally the guacamole.

Garnish the dish with the banana chips.

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