Smoked Salmon Tartare
by
Sasu Laukkonen
This easy to make smoky tartare is ideal for anyone who is not a big fan of raw fish.
Serve with blinis, crackers, flatbread, or toasted sourdough bread!
- Level
Basic
- Cooking
10m
- Overral
20m
- Ready
Smoked Salmon
150gCrème Fraîche
2tbspSmall Pickled Cucumber
1Dill
¼ bunchChive
¼ bunchEgg
1White Wine Vinegar
1tspBlack Pepper
to tasteSalt
to taste
Smoked Salmon
150gCrème Fraîche
2tbspSmall Pickled Cucumber
1Dill
¼ bunchChive
¼ bunchEgg
1White Wine Vinegar
1tspBlack Pepper
to tasteSalt
to taste
Smoked Salmon Tartare
Sasu Laukkonen
Cook 1 egg in boiling water for 9m until firm. Peel and reserve
Thinly chop the leaves and stems of ¼ bunch of dill
Thinly chop ¼ bunch of chives. Add the herbs to a bowl
Small dice 1 small pickled cucumber and add to the bowl
Add 2tbsp of crème fraîche and salt to taste
Add black pepper to taste and 1tsp of white wine vinegar
Mix all the ingredients until fully combined
Smash the cooked egg into the cream and combine
Small dice 150g of smoked salmon
Add it to the cream and stir to combine. The smoked salmon tartare is ready
Enjoy! Top a cracker or a blini to have the perfect starter.