A variant of the salmon appetizer, which is not a shame to serve on the festive table. Bright colors and tropical notes of mango and avocado guarantee a rosy mood for guests and loved ones.
We will prepare the necessary products. I have raw fish, but you can make it from smoked or lightly salted fish. Sesame seeds, sesame oil and herbs will be needed for decoration.
Peel the salmon from the skin and bones and cut into 1x1 cm cubes. Previously, you can slightly freeze it to make it easier to cut. In any case, raw fish should be kept in the freezer for a couple of days.
Chop the onion as small as possible. I have leeks, but you can use green or onion .
Mix the fish with the onion, add the oil( I have olive oil), soy sauce, mustard and the juice of 1 lemon and put it to marinate for about an hour.
Meanwhile, cut the mango into 1x1 cm cubes. A small part of the fruit is pureed with a blender. For mashed potatoes, it is better to take the pulp around the bone.
Cut both avocados into the same 1x1 cm cubes. Lightly sprinkle with half a lemon, so as not to darken.
Before serving, collect the rainbow snack in a ring or mold. Approximately the same layers: from the bottom of mango, avocado is in the middle, on top of salmon. Pour over each serving 1 h. l. mango puree and a few drops of sesame oil, sprinkle with sesame seeds and garnish with herbs.
