Forget fancy supermarket finds, this Salmon Tartare is all about fresh flavors from my backyard! Sweet feijoas and tart autumn olive berries, both kissed by California sun, mingle with smoky salmon for a taste explosion. Curry leaves from my garden whisper earthiness, and a squeeze of homegrown bitter orange adds a surprising twist. Simple ingredients, grown with love, create a dish that’s bursting with fall’s bounty. So grab a fork and dig in!
Salmon Tartare with Feijoa & Autumn Olive Berries
Salmon Tartare with Feijoa & Autumn Olive Berries
Q&A:
What are Autumn Olive Berries?
Autumn olive berries are small, red to orange fruits that grow on Elaeagnus umbellata shrubs. They have a tart, slightly sweet flavor and can be eaten raw or used in jams, jellies, and wines.
What is Autumn Olive Good For?
Autumn olive berries are a good source of vitamin C and antioxidants. They are also used in traditional medicine for a variety of ailments.
How Do You Identify Autumn Olive Berries?
Autumn olive berries are small, round fruits that grow in clusters. They are bright red to orange in color and have a single pit in the center. The leaves of the autumn olive shrub are silvery green on the underside.
Where Do Autumn Olive Berries Grow?
Autumn olive is native to Asia but has been introduced to many parts of the world, including North America. It is often found in disturbed areas such as roadsides and hedgerows.
Can You Eat Autumn Olive Berries Raw?
Yes, autumn olive berries can be eaten raw. They have a tart, slightly sweet flavor that some people enjoy. However, it is important to note that autumn olive berries can cause an allergic reaction in some people. If you are unsure whether you are allergic, it is best to avoid eating them.
Salmon Tartare with Feijoa & Autumn Olive Berries
Ingredients
- 40 oz smoked salmon
- 3 fresh feijoa pineapple guava
- 1/4 cup autumn olive berries
- 1/2 small red onion finely chopped
- Few sprigs cilantro chopped
- Handful fresh curry leaves chopped
- 1 bitter orange or lemon juiced (substitute lemon if bitter orange unavailable)
- Salt and spicy red pepper to taste
Instructions
- Place a 3-inch ring mold on your serving plate. Chop the salmon and drizzle with bitter orange juice. Press the salmon into the bottom of the mold, creating an even layer.
- Finely chop the feijoa, red onion, curry leaves, and cilantro. Mix them in a bowl with the remaining bitter orange juice, salt, and pepper.
- Spoon the feijoa mixture over the salmon layer in the mold, pressing gently to compact. Carefully remove the ring mold.
- Garnish the tartare with a generous amount of autumn olive berries. Clean any excess juice around the tartare for a polished presentation.
- Serve with chips or pita bread for scooping.
Video
Notes
- If you can’t find fresh curry leaves, use dried ones instead.
- Substitute red currants or other small berries for the autumn olive berries if needed.
- Serve the tartare with avocado slices for an extra creamy element.
- This recipe can be easily doubled or tripled to serve a larger crowd.
Nutrition
Did you make this recipe?
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salmon any kind of fish is defiantly a must in our diet since they are healthy source of fat and I love this simple easy fast dish for my dinner.
thanks for sharing.
I know right? thanks for your comment.