• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Smoked Salmon Tartare #1

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 1 lb Light smoked or raw salmon
  • -or combination of both
  • 1/2 cn (2-oz flat) anchovies; (from
  • -Portugal or Italy)
  • 1 Raw egg
  • 1 tb Dijon mustard (Grey Poupon
  • -is fine)
  • 1 ds Worcestershire sauce; to
  • -taste
  • 3 tb Finely chopped yellow onion
  • 1/8 ts Fresh ground black pepper
  • 1 tb Chopped capers
  • 2 tb Olive oil
  • Thin rye crackers

 Directions

SERVES 6-8

This is a wonderful snack or cocktail party dish. It is typical of the
cuisine of the Pacific Northwest, but you must understand that by smoked
salmon I do not mean that dry stuff, which is nothing but grainy strings.
The salmon that I use for this dish is almost coldsmoked . . . in the East
you would probably call it lox.

Be sure the salmon is skinless and boneless. I like a mixture of two
kinds, raw and light-smoked. Chop the salmon and anchovies in a
medium-sized food processor for just a few seconds. We don't want a paste
but a coarse chop. Place the mixture in a bowl. Mix all other ingredients
together and blend with the fish. Chill before serving.

Spread on thin rye crackers as a first course.

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