Smoked Salmon Tartare
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Ingredients
- ½pound skinless, boneless smoked salmon
- 3tablespoons finely chopped onions
- 3tablespoons lemon juice
- 1tablespoon drained whole capers
- 1½tablespoons finely chopped dill
- 1tablespoon olive oil
- Freshly ground pepper to taste
- Dill sprigs for garnish
- Dill and mustard sauce (see recipe)
- Buttered toast triangles (see instructions)
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
Fabulous on endive, with the mustard and dill sauce sauce . . .
Didn't have dill so used finely chopped pickles as comment suggested. Needed canapés for an "alley party;" put on toasted cut-out naan rounds but should have cut in squares - easier. Thin coat of butter necessary for taste and kept the naan from getting soggy. Dollop of "sauce" on top. Rough puree have been better as canapés i.e, not plated. Nevertheless, Claiborne and Franey still the go-to for good, solid basic recipes that work.
A tablespoon or 2 of finely chopped dill pickle adds a bit of texture and flavour if you're short on dill.
Delicious with Champagne
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