Smoked Salmon Tartare
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.
- Preparing Time: -
- Total Time: -
- Served Person: 10–12 servings
Appetizer
Pepper
Capers
Lemon
Paprika
Fish
Deep-Fry
Cocktail Party
Christmas
Christmas Eve
New Year's Eve
Salmon
- 2 tsp. finely grated lemon zest
- 1/2 tsp. smoked paprika
- 1/3 cup crã¨me fraã®che
- 8 oz. smoked salmon, cut into 1/4" pieces
- 3 tbsp. green peppercorns in brine or capers, drained, finely chopped
- potato chips (for serving)
- Carbohydrate 1 g(0%)
- Cholesterol 8 mg(3%)
- Fat 2 g(3%)
- Fiber 1 g(2%)
- Protein 4 g(8%)
- Saturated Fat 1 g(5%)
- Sodium 130 mg(5%)
- Calories 39
Preparation 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.
Preparation 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.
