Elegant Smoked Salmon Tartare
Elegant Smoked Salmon Tartare
Create a Delicious and Simple Salmon Tartare! Perfect for Christmas & Year-End Home Parties
Experience the exquisite taste of this salmon tartare made with smoked salmon! The addition of finely diced onion and briny capers cuts through any richness, making it a perfect appetizer to enjoy with wine. It’s an elegant dish that will impress your guests at any holiday gathering.
Ingredients- Smoked salmon, 8-9 slices (approx. 150-200g)
- Yellow onion, 1/2 medium
- Capers, 25-30 pieces
- Lemon, 1/6 wedge
- Extra virgin olive oil, 4 Tbsp (approx. 60ml)
- Salt or herb salt, 2-3 pinches
- Freshly ground black pepper, a pinch
- Baby greens, a small handful
Cooking Instructions
Step 1
Finely dice the smoked salmon into small, bite-sized pieces, about 0.5cm cubes. It’s nice to leave some texture rather than making it too mushy.
Step 2
Rinse the capers briefly under cold water to remove excess salt, then pat them thoroughly dry with paper towels. Finely mince the capers. Their tangy flavor will beautifully complement the salmon.
Step 3
Peel and finely dice the yellow onion. The crisp texture and subtle sweetness of the onion will balance the richness of the salmon. If you find raw onion too pungent, soak the diced onion in cold water for about 10 minutes, then drain well.
Step 4
In a mixing bowl, combine the diced smoked salmon, minced capers, and finely diced onion.
Step 5
Squeeze the juice from the 1/6 lemon wedge directly into the bowl. Lemon juice is crucial for cutting through richness and adding a bright, fresh flavor.
Step 6
Season the mixture with 2-3 pinches of salt (or herb salt) and a pinch of freshly ground black pepper. Using herb salt will add another layer of aromatic complexity.
Step 7
Add 2 tablespoons (approx. 30ml) of extra virgin olive oil to the bowl. Gently mix all the ingredients together until well combined. Taste the mixture and add more salt or herb salt if needed to achieve your desired seasoning. Be careful not to overmix, as this can break down the salmon too much.
Step 8
Lightly grease the inside of a round mold or a small ramekin. Press the salmon tartare mixture firmly into the mold. Packing it tightly is key to achieving a neat shape when unmolded.
Step 9
Arrange a small bed of fresh baby greens on your serving plate. This adds a fresh visual element and a light, peppery contrast.
Step 10
Carefully invert the mold onto the prepared plate, over the baby greens, to unmold the tartare. If making two portions, divide the mixture accordingly.
Step 11
Drizzle the remaining 2 tablespoons (approx. 30ml) of extra virgin olive oil over the top of the tartare. This enhances the salmon’s flavor and adds a beautiful sheen.
Step 12
Finally, place a thin slice of lemon on top of the tartare for a beautiful garnish and an extra burst of citrus aroma. Your elegant smoked salmon tartare is ready to be served!
