This easy smoked salmon tartare recipe will keep you reaching for more. Smoked Salmon Tartare is an elegant appetizer that can be doubled as lunch or light dinner, and the flavor is phenomenal!
If you’re looking for another fantastic appetizer, then you should try my Marinated Feta recipe, next!
Smoked Salmon Tartare
Inspired by thoughts of light summer appetizers coupled with all the delicious toppings on a salmon lox bagel, this bright, herby, smoky, salty, this elegant appetizer has a great balance of flavors and a favorite at our family gatherings. Take all this goodness and scoop it atop a ciabatta slice and you’ll be on your way to a mouthful feeling of bliss.
What is Smoked Salmon Tartare?
This easy salmon tartare is delicious appetizer that can be dressed up or dressed down with the perfect spreading vessel. We love this appetizer and I guarantee it will likely be a household favorite.
If you can imagine the toppings on a loaded lox bagel, translate that to what you would find in smoked salmon tartare. This salmon tartare is made with the following ingredients:
- Lemon zest and juice
- Smoked Salmon, I use Eastern Nova
- Olive Oil
How to Make Smoked Salmon Tartare
What me most love about this appetizer recipe is how easy it is to put together! There’s no cooking required, and most of the work goes into chopping and mincing herbs, aromatics, caper and smoked salmon. Here’s the breakdown:
- Chop capers, dill, and chives
- Mince shallot and smoked salmon
- Add chopped and minced ingredients to a medium sized mixing bowl
- Add lemon zest, lemon juice, and olive oil
- Give ingredients a good mix
That’s it–we told you it would be easy!
Need the Perfect Pairing?
Like in team sports, it’s important to have your key players in place. The same applies to this Smoked Salmon Tartare; the vessel in which you choose to pair with this tasty appetizer can really enhance the tasting experience. These are a few of our favorites:
- Sourdough crackers: I like to use Rustic Bakery, as they’re the perfect thickness and balanced in flavor so as not to take away from the Smoked Salmon.
- Ciabatta Baguette: I tend to always go for ciabatta baguettes when making sandwiches, crostini, or need a pairing for dip. I love the crisp and chewy texture and it always pairs well with just about anything!
- Cucumbers: Or as I like to call them, “cucs’”. Persian cucumbers work great with this recipe due to the thin skin, crisp bite, and mild-sweet flavor. Simple slice on down the middle and go to dunkin’ town.
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This Smoked Salmon Tartare Cannot Be Passed Up!
Smoked Salmon Tartare
- ⅔ pound Eastern Nova Smoked Salmon, minced
- 1 teaspoon lemon zest, about one small lemon’s worth
- 1½ teaspoons lemon juice
- 1 tablespoon + 1 teaspoon capers, roughly chopped
- ¾ teaspoon caper brine
- 2 teaspoons dill, chopped
- 2 tablespoons + 1 teaspoon shallots, minced
- 1½ teaspoons olive oil
- 1 tablespoon chives, thinly sliced for topping
- Toasted ciabatta
- Sourdough crackers
- Persian cucumbers
- 4 ounces cream cheese, softened
- Add salmon, lemon zest, lemon juice, capers, caper brine, dill, shallots, olive to a bowl and mix well.
- Place in refrigerator for 10 minutes to allow flavors to marry. Top with chives.
- Serve; see below options:
To Serve with Persian Cucumbers
- Slice cucumbers down the the middle (top to bottom) and use as stick to dip.
To Serve with Ciabatta Bread
- Slice ciabatta bread into ½ thick slices. Toast to desired level. Top with softened cream cheese and a dollop of smoked salmon tartare.
To Serve with Sourdough Crackers
- Top with softened cream cheese and a dollop of smoked salmon tartare.