Looking for a light yet luxurious dish that’s as beautiful as it is flavorful? This Salmon & Avocado Tartar Stack is the answer. Whether you’re planning an elegant brunch, an impressive starter for a dinner party, or a light summer lunch, this dish hits all the right notes – creamy, citrusy, fresh, and a little fancy without being fussy.

And here’s the best part? You don’t even need to turn on the stove!

Jump to Recipe Print Recipe

Why You’ll Love This Salmon and Avocado Tartar Stack

There’s something magical about layered dishes. Not only do they taste amazing with every bite offering a new combo of flavor and texture, but they’re also visually stunning. This tartar stack layers seasoned avocado, silky sushi-grade salmon, and a creamy optional avocado topping for added height and richness. It’s fresh, satisfying, and ideal for warm weather when you crave something clean and cool.

Here’s what you’ll get:

Creamy avocado with herbs and lemon
Buttery, citrus-marinated salmon
A gorgeous stacked presentation (easy with a ring mold!)
A dish that works beautifully as a light lunch, appetizer, or even a date-night dinner at home

A Little Backstory: My Obsession With Stacked Bites

I remember the first time I saw a stacked tartare at a restaurant – it looked like something only chefs could pull off. It was delicate, perfect, and almost too pretty to eat. But after a few bites, I realized: it’s not just about the look. Layering elevates even simple ingredients into a show-stopping experience.

Since then, I’ve recreated many variations at home, and this salmon-avocado version remains one of my favorites. It’s light but satisfying, and the textures are simply unbeatable.

Ingredients You’ll Need

For the Avocado Base:

Avocado: Ripe but firm. You want it mashable but not mushy.
Lemon juice: Keeps the avocado green and adds brightness.
Fresh dill & chives: For that fresh herbaceous pop.
Salt & pepper: Always.

For the Salmon Layer:

Sushi-grade salmon: The star of the show. Fresh, buttery, and silky.
Extra virgin olive oil: Adds richness.
Lemon zest & juice: Cuts the richness of the salmon and keeps it fresh.
Shallots: Mild onion flavor, perfectly balanced.

Optional Creamy Avocado Topping:

Avocado: Smooth, mashed.
Greek yogurt: Adds tang and creaminess.
Lemon juice: Bright and necessary.
Salt: To balance.

Garnish:

Microgreens: Peppery and crisp—adds both beauty and bite.
Cracked black pepper
Chive blossoms (optional)

Where to Buy Sushi-Grade Salmon

This is important: when eating raw fish, it must be sushi-grade. You can typically find it at:

Japanese or Korean grocery stores
High-end grocery stores like Whole Foods
Online seafood retailers that specialize in sashimi-grade products

Look for labels like “sashimi-grade,” “sushi-grade,” or ask the fishmonger directly. The fresher the better.

Tip: If you can’t find the right fish, just use the cold-smoked salmon or even cooked shrimp instead.

How to Make It (Step-by-Step Instructions)

Step 1: Prep the Avocado Base

In a bowl, combine the diced avocado, lemon juice, chopped dill, chives, salt, and pepper. Mix gently to keep some texture – it should be creamy but not a puree.

bowl with chopped chives. Hand is squeezing the lemon over the bowl

Step 2: Prepare the Salmon Tartar

Finely dice the sushi-grade salmon and mix it with olive oil, lemon juice and zest, shallots, and a pinch of salt. Let it sit in the fridge for about 10 minutes to marinate while you prep everything else.

Step 3: Make the Creamy Avocado (Optional)

Mash ½ an avocado with a tablespoon of Greek yogurt and a little lemon juice until smooth. This adds a beautiful color contrast and richness to the top layer.

Step 4: Assemble the Stack

Use a round ring mold for that beautiful layered effect:

Spoon in the herbed avocado base and gently press down.
Add the salmon tartar layer and smooth it out evenly.
Top with the creamy avocado (or more diced avocado if skipping this step).
Gently lift the mold – magic!

Step 5: Garnish & Serve

Top the stack with microgreens, a touch of cracked black pepper and chive blossoms if using. Serve immediately.

What to Serve With Salmon Tartar

This dish is super versatile and pairs beautifully with:

Crostini or toasted sourdough
Crisp cucumber slices
Pickled shallots or capers
A glass of dry white wine or rosé

Tips for Success

Use a mold: You can find different size ring molds online or use a cleaned-out can (top and bottom removed). Here I am using 5 inch mold.
Don’t overmix the salmon: You want clean cubes, not mush.
Serve immediately: Avocado browns fast- prep everything but assemble right before serving.
Chill everything: Cold ingredients help the stack hold its shape.

Ingredient Substitutions & Variations

Not a fan of salmon? Try diced sushi-grade tuna, or even cooked shrimp.
Dairy-free? Skip the Greek yogurt and just use mashed avocado.
Want heat? Add finely diced jalapeño to the salmon.
Add crunch? Sprinkle with toasted sesame seeds or chopped pistachios.

Frequently Asked Questions

Can I make this ahead of time?

You can prep the salmon mix up to 3 hours ahead, but assemble the stack right before serving to avoid browning and sogginess.

Is raw salmon safe?

Only if it’s sushi-grade and handled properly. Keep it cold and eat it the same day.

If you can’t find the right fish, just use the cold-smoked salmon or even cooked shrimp instead.

Can I add rice to make it more filling?

Absolutely. A base layer of seasoned sushi rice turns this into a full poke-style bowl stack.

Why This Recipe Works

This salmon avocado tartare is a restaurant-worthy appetizer that’s surprisingly easy to recreate at home. Made with sushi-grade salmon, lemony avocado, and microgreens, it’s a no-cook dish that’s gluten-free, low-carb, and bursting with flavor. Serve it for brunch, lunch, or as a party starter – it never fails to impress.

Try this too:

Avocado Salad With Shrimp

Gorgonzola, Fig & Honey Stack

Pear Cheesecake With Prosciutto

Cajun Shrimp Cheesecake