Mackerel and avocado tartare

Christmas is approaching. For Ketocafé, I have created a Christmas menu that is both suitable for the ketogenic medical diet and delicious for everyone. Therefore, during the upcoming Christmas, the whole family will be able to enjoy the same dinner.

For the starter, I have chosen a flavorful mackerel and avocado tartare, enriched with trout eggs and refreshing samphire. The harmonious combination of these ingredients offers a culinary experience that will delight all palates.

Nutritional Value for 1 portion:

• Ratio: 3.0:1
• Calories: 288
• Carbohydrates: 1,9g
• Protein: 7,3g
• Fat: 27,7g

Ingredients:

• 38 g of avocado
• 25 g of smoked mackerel fillet
• 20 g of Belgian Jean Bâton mayonnaise
• 4 g of trout eggs
• 2 g of fresh lemon juice
• 2 g of samphire
• 2 g of shallots
• 1 g of dill

Instructions:

1. Bring a pot of water to a boil and blanch the samphire for 2 minutes. Drain and cut it into small pieces.
2. Peel and finely chop the shallot.
3. Peel the avocado and cut it into approximately 1 cm cubes.
4. Cut the mackerel into small pieces.
5. Weigh out 20 g of mayonnaise.
6. Place the avocado in a mixing bowl and drizzle it with fresh lemon juice. Gently mix to evenly distribute the lemon over the avocado to prevent discoloration.
7. Add the mackerel and mayonnaise to the avocado, delicately mixing the ingredients.
8. Add the chopped shallot and samphire to the avocado and mackerel mixture, stirring gently.
9. Place a 7 cm diameter cooking ring on a serving plate. Fill the ring with the mixture and flatten the top using a spatula or spoon.
10. Carefully remove the cooking ring and garnish the tartare with trout eggs and fresh dill.
11. Although the tartare can be refrigerated for several hours, it is preferable to serve it immediately after preparation.

Enjoy your meal! 🙂

Also, check out the Christmas dessert: Lemon Tart.