Smoked Salmon Tartare

Smoked Salmon Tartare is the ultimate no-cook, 30-minute appetizer that delivers bright citrus flavor and silky texture in every bite. Whether you spoon it onto cucumber rounds or dollop it over warm blinis, this elegant starter will keep guests coming back for more.

Smoked Salmon Tartare Ingredients:

• 200 g smoked salmon, very finely diced
• ½ small red onion or 1 shallot, minced
• 1 tablespoon capers, rinsed and chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh chives, snipped
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon Dijon mustard
• Juice of ½ lemon
• Juice of ½ lime
• Zest of 1 lemon
• Zest of 1 lime
• Pinch of flaky sea salt
• Freshly ground black pepper, to taste
• Optional garnish: microgreens, extra citrus zest, or thin lemon slices
• Flavor twist: Fold in ½ diced ripe avocado for added creaminess, or swap dill for fresh coriander for a different herbal note

Instructions:

1. Prepare the aromatics. Mince the onion as finely as possible, then rinse it briefly under cold water to mellow its sharpness. Pat completely dry with a paper towel so excess moisture doesn’t dilute the tartare.
2. Capture the citrus. Zest the lemon and lime directly over a small bowl to trap the fragrant oils, then cut each fruit in half and squeeze out the juice. Set aside, keeping the zest and juice separate to control flavor balance.
3. Combine base ingredients. In a medium mixing bowl, add the diced smoked salmon, minced onion, both citrus zests, and half of each juice. Gently fold together with a rubber spatula so the salmon stays in tiny cubes, not a paste.
4. Season and bind. Drizzle in the olive oil, Dijon mustard, and chopped capers. Sprinkle in the dill and chives. Stir until every piece of salmon is lightly coated. Taste and decide if you need more citrus, a pinch more salt, or several extra grinds of black pepper.
5. Chill for flavor development. Cover the bowl tightly with plastic wrap and refrigerate for at least 15 minutes (you can hold it up to 8 hours in the coldest part of the fridge). This brief rest allows the acids to firm the salmon and the aromatics to meld.
6. Shape and garnish. Just before serving, give the mixture one gentle stir to redistribute juices. Pack the tartare into a 6–7 cm ring mold on chilled plates or simply mound it with a spoon. Top with microgreens, extra zest, or thin lemon slices for color.
7. Serve immediately. Accompany your Smoked Salmon Tartare with toasted baguette rounds, blinis crowned with a touch of crème fraîche, or crisp cucumber slices for a gluten-free bite. Enjoy within 24 hours for optimal freshness.

FAQ:

Q: Can I make Smoked Salmon Tartare ahead of time?
A: Yes. Prepare it up to 8 hours in advance, cover tightly, and keep it in the coldest part of your refrigerator. Stir gently before plating.

Q: Is raw salmon safe to use?
A: This recipe calls for cold-smoked salmon, which is already cured. Always purchase high-quality, reputable brands and serve within recommended storage times.

Q: How can I serve leftover tartare?
A: Store leftovers in an airtight container for no longer than 24 hours. Spoon it over avocado toast or fold into scrambled eggs for a luxurious breakfast.

Conclusion:

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