Best 4 Smoked Salmon Tartare On New Potato Slices Recipes
Are you searching for a gourmet dish that combines the rich, smoky flavor of salmon with the earthy taste of potatoes? Look no further than smoked salmon tartare on new potato slices, a culinary masterpiece that tantalizes the taste buds and elevates any dining experience. This delectable dish captures the essence of coastal charm, featuring succulent smoked salmon, velvety smooth tartare, and crispy new potato slices. Get ready to embark on a culinary journey as we navigate the world of flavors and guide you through the steps of creating this extraordinary recipe.
Here are our top 4 tried and tested recipes!
SALMON GRAVLAX TARTARE ON CRISP POTATO SLICES
Steps:
- For the Gravlax Cure:
- Mix all the ingredients together in a small bowl. You can make the cure in advance and it will keep, stored in an airtight jar out of the sunlight, for up to 6 months.
- For the Tartare:
- In a medium bowl, mix the salmon with 2 tablespoons of the Gravlax Cure and then add the olive oil, snipped chives, orange zest, and pepper. Cover and refrigerate overnight, or for at least 6 hours. Serve topped with a scattering of freshly minced dill on a Crisp Potato Slice or an English cucumber slice.
- Strew some more minced dill on the plate or tray that you're using to pass the hors d'oeuvres - then the Crisp Potato Slices won't skid around and the cucumber will be easier to pick up.
- For The Crisp Potato Slices:
- Position a rack in the top third of the oven and preheat to 350°F.
- Arrange the potatoes in a single layer on a baking sheet; brush each slice with oil, then turn them and brush the other side. Sprinkle with salt and pepper and bake for 10 minutes, then turn slices and bake for another 5 minutes. Remove all crisp slices with a spatula and continue cooking any slices that look like they need more time. Cool on a rack, then use immediately or store in an airtight container for up to 2 days.
SMOKED SALMON TARTARE
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 10m
Yield Four or more servings
Number Of Ingredients 10
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
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
SMOKED SALMON "TARTARE" ON NEW POTATO SLICES
Steps:
- Slice potatoes into twenty-four 1/4-inch-thick rounds. In a vegetable steamer, set over boiling water steam one layer of potato slices, covered, until tender, 5 to 10 minutes, and cool completely. Steam remaining slices in same manner. Potato slices may be steamed 1 day ahead and kept in a sealed plastic bag, chilled. Bring potato slices to room temperature before proceeding with recipe.
- Make "tartare":
- In a bowl stir together "tartare" ingredients and salt and pepper to taste.
- To assemble hors d'oeuvres:
- Brush tops of potato slices with lemon juice and season with salt and pepper. Top each slice with a heaping 1/2 teaspoon "tartare" and a small dollop sour cream.
Tips:
- Use high-quality ingredients. The fresher and better the quality of your ingredients, the better your tartare will be. Look for sushi-grade salmon, new potatoes that are firm and smooth, and fresh herbs.
- Chop the salmon finely. The smaller the pieces of salmon, the better the tartare will bind together. Use a sharp knife to dice the salmon into small, even pieces.
- Season the tartare well. Smoked salmon can be quite salty, so it's important to season the tartare carefully. Use a light hand with the salt and pepper, and add other seasonings to taste.
- Use a variety of textures. The combination of creamy avocado, crunchy potatoes, and tender salmon makes this tartare a textural delight. You can also add other ingredients for texture, such as capers, chopped walnuts, or even crispy shallots.
- Serve the tartare chilled. Smoked salmon tartare is best served chilled. This will help the flavors to meld together and will make the tartare more refreshing.
Conclusion:
Smoked salmon tartare is a delicious and elegant appetizer that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its combination of fresh, salty, and creamy flavors, smoked salmon tartare is sure to be a hit with your guests.
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