Smoked salmon tartare is another easy holiday recipe for entertaining. Finely diced smoked salmon is tumbled with rich crème fraîche and moistened with fresh citrus juice. Red onion adds sweetness and crunch while chopped dill and chives brighten and freshen the tartare. If you are feeling extra-fancy, garnish the tartare with salmon roe and serve with champagne, and watch how this easy appetizer morphs into an elegant black-tie hors-d’oeuvre.
Smoked Salmon Tartare
Try to resist the urge to use a food processor for the salmon. The salmon should be small individual pieces rather than a puréed mixture.
Makes about 2 cups
1 pound smoked salmon
2 tablespoons finely minced red onion
1-2 tablespoons freshly squeezed lemon juice
1-2 tablespoons freshly squeezed lime juice
1 teaspoon finely grated lemon zest
1 teaspoon freshly ground black pepper
1 tablespoon crème fraîche or sour cream
2 tablespoons finely chopped fresh dill sprigs
2 tablespoons finely chopped fresh chive ends
Finely chop the smoked salmon in 1/8 inch dice and transfer to a medium-sized bowl. Add red onion, lemon and lime juice, lemon zest and black pepper. Fold in crème fraîche. (The tartare should be moist, but not soupy.)
Tartare may be made up to 8 hours in advance to this point. Cover and refrigerate.
Before serving, gently stir in chopped dill and chives.
Serve tartare with baguette slices or endive leaves. Garnish with snipped dill sprigs.
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