Best 6 Smoked Salmon Tartare With Ginger And Sesame Recipes

Experience the tantalizing flavors of smoked salmon tartare, an exquisite culinary creation that seamlessly blends the richness of smoked salmon with the vibrancy of ginger and the nutty aroma of sesame. This delectable dish is a symphony of textures, colors, and tastes, promising an unforgettable gastronomic journey. Let's embark on a culinary adventure to craft the ultimate smoked salmon tartare with ginger and sesame, tantalizing your taste buds and leaving you craving for more.

Here are our top 6 tried and tested recipes!

SMOKED SALMON TARTARE

Smoked Salmon Tartare image

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

Ingredients

6 ounces cold-smoked salmon, finely chopped
2 teaspoons minced shallot
2 teaspoons olive oil
2 teaspoons dill pickle brine (juice)
16 crackers
2 teaspoons grated lemon zest
2 teaspoons minced fresh chives
fresh cracked black pepper to taste

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

GINGER SESAME SALMON

Ginger Sesame Salmon image

Salmon and grated ginger with sesame oil are cooked on a bed of chopped carrots, then served on fresh spinach leaves.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

4 thin onion slices, separated into rings
2 sheets (12x18-inches each) Reynolds Wrap® Non-Stick Foil
2 medium carrots, cut into julienne strips or shredded
4 (4 ounce) salmon fillets, thawed
2 teaspoons grated fresh ginger
2 tablespoons seasoned rice vinegar
1 teaspoon sesame oil
Salt and pepper to taste
Fresh spinach leaves

Steps:

Preheat oven to 450 degrees F or grill to medium-high.
Center one-fourth of onion slices and carrots on each sheet of Reynolds Wrap® Non-Stick Foil. Top with salmon. Sprinkle with ginger; drizzle with vinegar and oil. Sprinkle with salt and pepper to taste.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
Bake 16 to 20 minutes on a cookie sheet in oven.
OR grill 14 to 16 minutes in covered grill.
Serve salmon and carrots on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.

Nutrition Facts : Calories 202.1 calories, Carbohydrate 5.9 g, Cholesterol 50.4 mg, Fat 8.1 g, Fiber 2 g, Protein 25.9 g, SaturatedFat 1.6 g, Sodium 141 mg, Sugar 2.2 g

SMOKED SALMON TARTARE WITH GINGER AND SESAME

Smoked Salmon Tartare with Ginger and Sesame image

Categories Fish Appetizer No-Cook Summer Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 11

Ingredients

2 tablespoons fresh lemon juice
1 teaspoon wasabi powder
6 ounces sliced smoked salmon (not lox), finely chopped
1/4 cup finely diced seeded peeled English hothouse cucumber
1 tablespoon minced fresh cilantro
1 tablespoon minced green onion
1 tablespoon toasted sesame seeds
1 1/2 teaspoons minced peeled fresh ginger
1 teaspoon oriental sesame oil
2 8x1 1/2-inch strips dried nori (cut from one 8x8-inch sheet)
Water crackers or Japanese rice crackers

Steps:

Stir lemon juice and wasabi powder in medium bowl to blend. Mix in salmon, cucumber, cilantro, green onion, sesame seeds, ginger and sesame oil. Shape all of salmon mixture into 1 1/2-inch-thick patty, about 3 1/2 inches in diameter. Moisten ends of nori strips. Wrap nori strips snugly around sides of patty, pressing ends together to seal. Place salmon tartare on platter. (Can be made 4 hours ahead. Cover; refrigerate.) Surround with crackers.

SMOKED SALMON TARTARE ON TOASTED POINTS

Smoked Salmon Tartare on Toasted Points image

This appetizer is very good. Served this recently at a gathering and the people who were invited kept repeating how wonderful it was. The lemon juice brings out the flavor in an otherwise flavorful dish. Courtesy of Emeril Lagasse, 2003.

Provided by Manami

Categories Icelandic

Time 10m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup diced smoked salmon
2 teaspoons minced red onions
2 teaspoons capers
2 teaspoons olive oil
1 teaspoon lemon juice
fresh ground pepper
2 tablespoons sour cream
1 teaspoon chopped fresh dill
8 toast points
fresh dill sprig, garnish
lemon wedge, garnish

Steps:

In a small bowl, combine the salmon. onion, capers, and lemon juice and mix thoroughly.
Season with freshly ground black pepper, to taste,.
Combine the sour cream and dill in a small bowl and mix thoroughly.
Top each toast points with about 1/2 teaspoon of "tartare" and a small dollop of dill sour cream.
Garnish with a pinch of freshly ground pepper.
Arrange on a small platter, garnished with fresh dill sprigs and lemon wedges.

Nutrition Facts : Calories 88.1, Fat 7.8, SaturatedFat 2.4, Cholesterol 9.2, Sodium 224, Carbohydrate 1.2, Fiber 0.1, Sugar 0.2, Protein 3.6

SMOKED-SALMON TARTARE

Smoked-Salmon Tartare image

Provided by Jason Epstein

Categories appetizer

Time 10m

Yield About 24 servings

Number Of Ingredients 6

Ingredients

2 1/2 pounds smoked salmon(preferably a mild variety like Gaspe Atlantic salmon or Western Nova),cut into small pieces
1 medium red onion, peeled and very finely chopped
1/2 cup finely chopped scallions
1 tablespoon minced fresh parsley
2 tablespoons red wine vinegar
1 1/2 teaspoons olive oil

Steps:

Combine salmon, red onion, scallions, parsley, vinegar and oil in a large bowl and mix gently.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 2 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 318 milligrams, Sugar 0 grams

SMOKED SALMON TARTARE

Smoked Salmon Tartare image

Provided by Craig Claiborne And Pierre Franey

Categories appetizer

Time 10m

Yield Four or more servings

Number Of Ingredients 10

Ingredients

1/2 pound skinless, boneless smoked salmon
3 tablespoons finely chopped onions
3 tablespoons lemon juice
1 tablespoon drained whole capers
1 1/2 tablespoons finely chopped dill
1 tablespoon olive oil
Freshly ground pepper to taste
Dill sprigs for garnish
Dill and mustard sauce (see recipe)
Buttered toast triangles (see instructions)

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.

Tips:

Use high-quality, sushi-grade smoked salmon for the best flavor and texture.
If you don't have a food processor, you can finely chop the salmon and other ingredients by hand.
To make the tartare more flavorful, use a variety of fresh herbs, such as chives, dill, or parsley.
If you like a spicy tartare, add a pinch of cayenne pepper or a few drops of sriracha sauce.
Serve the tartare immediately or chill it for up to 2 hours before serving.

Conclusion:

Smoked salmon tartare with ginger and sesame is a delicious and easy-to-make appetizer that is perfect for any occasion. It is light, refreshing, and packed with flavor. The combination of smoked salmon, ginger, sesame, and soy sauce is simply irresistible. Whether you are serving it at a party or enjoying it as a quick lunch, this tartare is sure to please everyone.