SMOKED SALMON TARTARE
Cold-smoked salmon is one of my favorite brunch foods. For an even fancier presentation, I decided to add a few ingredients and turn it into a tartare to serve atop crackers or crostini. Your guests will love this any time of day!
Provided by France C
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 10m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 72.9 calories, Carbohydrate 4.5 g, Cholesterol 4.9 mg, Fat 4.1 g, Fiber 0.2 g, Protein 4.4 g, SaturatedFat 0.7 g, Sodium 254.2 mg, Sugar 0.5 g
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Rafael Tuvai
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Sbusiso Mbuyazi
[email protected]This recipe is easy to follow and the results are delicious. I would definitely recommend it to anyone looking for a new and exciting way to enjoy smoked salmon.
Dora Aquije
[email protected]I love the combination of flavors in this dish. The smokiness of the salmon, the acidity of the lemon, and the brininess of the capers all work together perfectly.
Plotter Lyta
[email protected]This is a great recipe for a light and healthy lunch.
Jesse Alvarez
[email protected]I've made this recipe several times and it's always a hit. It's a great appetizer or main course.
Abidadnan Abidadnan
[email protected]This was my first time making tartare and it turned out great! I'm so glad I tried this recipe.
Rohit Dhami
[email protected]I'm not sure what went wrong, but my tartare turned out really mushy. I think I might have over-chopped the salmon.
Ainomugisha Easther
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
PATY FAME
[email protected]I added a bit of chopped dill to the tartare and it really brightened up the flavor.
Nikosha Bell
[email protected]I'm allergic to capers, so I used chopped cornichons instead. They worked just as well.
Jiban Limbu
[email protected]This was a great way to use up leftover smoked salmon. I had some that was about to go bad and this recipe saved it.
Laxmi Pun
[email protected]I made this for a brunch party and it was a huge hit. Everyone loved the unique flavor combination.
Jose
[email protected]I used a smoked trout instead of salmon and it was still delicious. I think this recipe would work well with any type of smoked fish.
Taryn Schulz
[email protected]The capers really made this dish. I love the briny flavor they added.
Bahar
[email protected]This dish was a bit too fishy for my taste. I think I would have preferred it if the salmon had been cured for a longer period of time.
Hafeni Nghidishange
[email protected]This was my first time making tartare and it turned out great! The instructions were easy to follow and the results were delicious. I served it on top of crostini and it was a hit.
Funshayo
[email protected]I'm not usually a fan of raw fish, but this recipe changed my mind. The smokiness of the salmon paired perfectly with the acidity of the lemon and capers. I'll definitely be making this again.
Elizabeth Concepcion
[email protected]This smoked salmon tartare was a show-stopper at my last dinner party. The flavors were so well-balanced and the presentation was beautiful. I highly recommend this recipe for any special occasion.