Main Dishesbonappetit
Smoked Salmon Tartare
Simple but elevated, this party-ready appetizer relies on a combination of cold smoked salmon, raw sushi-grade fish, and bright fish roe.
👥 8 Servings👤 Lane Harlan📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
Stir together ¼ cup crème fraîche, 1 Tbsp. gochujang, 1 tsp. Tabasco, and 1 tsp. white wine vinegar in a small bowl. Add zest of 1 lemon, 2 medium shallots, finely chopped, and 1 small bunch chives, thinly sliced; stir to combine. Gently fold in 8 oz. thick-cut cold-smoked salmon, cut into ⅛" pieces, and 6 oz. fresh sushi-grade skinless salmon fillet, cut into ⅛" pieces. Taste mixture and season with kosher salt. Cover and chill ⏱️ 1 hour.
. gochujang (Korean hot pepper paste)1 Tbsp. Tabasco1 tsp. white wine vinegar1 tspZest of 1 lemonmedium shallots, finely chopped2. thick-cut cold-smoked salmon, cut into ⅛" pieces8 oz. fresh sushi-grade skinless salmon fillet, cut into ⅛" pieces6 ozKosher salt, freshly ground pepper
2
To serve, sprinkle tartare with freshly ground pepper and top with dill sprigs and trout or salmon roe. Place bowl with tartare inside a larger bowl filled with ice. Serve with rye crackers or toasted country-style bread.
Dill sprigs, trout or salmon roe, and rye crackers or toasted country-style bread (for serving)
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