Smoked Salmon Tartare Recipes

SMOKED SALMON TARTARE

Steps:

• Combine salmon, shallot, olive oil, and brine in a bowl. Toss with a spoon until evenly combined.
• Evenly distribute salmon mixture onto crackers. Top with lemon zest, chives, and cracked black pepper.

SMOKED SALMON TARTINES

Steps:

• Place the toasted bread on a cutting board and overlap slices of avocado on each piece of bread, using a quarter to half an avocado for each, depending on the sizes of the avocado and the bread.
• Sprinkle the avocado with lemon juice, then sprinkle with salt and pepper. Place one large slice of salmon on top, ribboning it to fit. Drizzle with a tablespoon of the Gravlax Sauce. Garnish with some red onion, sprinkle with the dill fronds, salt, and pepper, and serve with extra sauce on the side.
• Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.

FRESH SALMON TARTARE

Steps:

• Cut the fresh salmon and the smoked salmon in 1/4-inch dice. Place the salmon in a mixing bowl and add the lime juice, shallots, olive oil, dill, capers, two mustards, salt, and pepper. Mix well, cover with plastic wrap, and refrigerate for a few hours for the salmon to marinate.
• When ready to serve, toast the bread and taste the salmon for seasonings. Serve the tartare with triangles of the toast.

SMOKED SALMON TARTLETS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine cream cheese, salmon, chives, garlic, salt, and pepper in a bowl; mix well. Divide equally into pastry shells and place on the prepared baking sheet.
• Bake in the preheated oven until bubbling, 25 to 30 minutes. Remove and cool to room temperature before serving.

SMOKED SALMON TARTARE

Steps:

• Toss salmon, peppercorns, lemon zest, and paprika in a medium bowl until combined. Gently fold in crème fraîche until combined (the mixture should be loose-don't press it together and don't chill it). Transfer to a serving bowl. Serve with potato chips alongside.

SMOKED SALMON TARTARE

Steps:

• Put the salmon on a flat surface and chop it finely with a knife. Do not use a food processor or blender. You do not want to make a smooth paste. There should be about one cup or slightly less, closely packed.
• Put the salmon in a mixing bowl and add the onions, lemon juice, capers, dill, oil and pepper. Blend thoroughly. Serve in small portions garnished with a dill sprig. Serve with dill and mustard sauce on the side and buttered toast triangles.

SMOKED SALMON TARTARE WITH GINGER AND SESAME

Steps:

• Stir lemon juice and wasabi powder in medium bowl to blend. Mix in salmon, cucumber, cilantro, green onion, sesame seeds, ginger and sesame oil. Shape all of salmon mixture into 1 1/2-inch-thick patty, about 3 1/2 inches in diameter. Moisten ends of nori strips. Wrap nori strips snugly around sides of patty, pressing ends together to seal. Place salmon tartare on platter. (Can be made 4 hours ahead. Cover; refrigerate.) Surround with crackers.

SMOKED-SALMON TARTARE

Steps:

• Combine salmon, red onion, scallions, parsley, vinegar and oil in a large bowl and mix gently.

SMOKED SALMON TARTARE ON TOASTED POINTS

Steps:

• In a small bowl, combine the salmon. onion, capers, and lemon juice and mix thoroughly.
• Season with freshly ground black pepper, to taste,.
• Combine the sour cream and dill in a small bowl and mix thoroughly.
• Top each toast points with about 1/2 teaspoon of "tartare" and a small dollop of dill sour cream.
• Garnish with a pinch of freshly ground pepper.
• Arrange on a small platter, garnished with fresh dill sprigs and lemon wedges.

SMOKED SALMON TARTARE

Steps:

• Put the salmon into the foodprocessor and chop untill small, like mince meat, but still with a bite
• Put into a bowl, add all the other ingredients and mix . Taste and add some pepper and salt.
• Serve with toast or roasted slices of white bread.