Best 6 Smoked Salmon Tartare Recipes

Smoked salmon tartare is a delicious and versatile dish that can be served as an appetizer, a main course, or even a snack. It is made with fresh, smoked salmon that is finely chopped and mixed with other ingredients, such as capers, onions, and herbs. The result is a dish that is both flavorful and visually appealing. Smoked salmon tartare can be prepared in just a few minutes, making it a great option for busy weeknights or special occasions. In this article, we will explore some of the best recipes for smoked salmon tartare, so you can find the perfect one to suit your taste.

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

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.

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" ON NEW POTATO SLICES

Smoked Salmon

Categories Potato Steam Lemon Salmon Chive Sour Cream Gourmet

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 7

Ingredients

6 red potatoes, 1 1/2 to 2 inches in diameter (about 3/4 pound)
For "tartare"
1/4 pound smoked salmon, chopped fine
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
1/4 cup sour cream

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.

SMOKED SALMON TARTARE

Smoked Salmon Tartare image

If you love beef tartare but don't love the idea of leaving a bowl of raw beef out at a cocktail party, this recipe is for you. Smoked salmon is a party-friendly alternative that can take the spicy crunch of pickled green peppercorns. Serve it with potato chips and everyone will be happy.

Provided by Anna Stockwell

Categories Appetizer Pepper Capers Lemon Paprika Fish Deep-Fry Cocktail Party Christmas Christmas Eve New Year's Eve Salmon

Yield 10-12 servings

Number Of Ingredients 6

Ingredients

8 oz. smoked salmon, cut into 1/4" pieces
3 Tbsp. green peppercorns in brine or capers, drained, finely chopped
2 tsp. finely grated lemon zest
1/2 tsp. smoked paprika
1/3 cup crème fraîche
Potato chips (for serving)

Steps:

Toss salmon, peppercorns, lemon zest, and paprika in a medium bowl until combined. Gently fold in crème fraîche until combined (the mixture should be loose-don't press it together and don't chill it). Transfer to a serving bowl. Serve with potato chips alongside.

Tips:

Choose the freshest salmon you can find. Look for bright, firm fish with no off odors.
If you're using frozen salmon, thaw it completely before using.
Use a sharp knife to dice the salmon into small pieces. This will help prevent the tartare from becoming mushy.
Add your favorite seasonings to the tartare. Some popular options include lemon zest, capers, dill, and red onion.
Serve the tartare immediately or chill it for up to 2 hours before serving.

Conclusion:

Smoked salmon tartare is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. It's easy to make and can be customized to your liking. So next time you're looking for a quick and easy meal, give smoked salmon tartare a try!