Smoked Salmon Tartare

By AM Northwest Staff


  • 1/2 pound thinly sliced cold-smoked salmon
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon capers, well drained
  • 1 to 2 teaspoons freshly squeezed lemon juice
  • 3 tablespoons minced fresh chives
  • 1 tablespoon minced fresh lemon thyme or 1/4 teaspoon dried thyme, crumbled, plus 1/4 teaspoon freshly grated lemon zest
  • kosher salt
  • freshly ground black pepper
  • crostini or mild flavored crackers


On a cutting voard stack the salmon slices several sliced high and cut into 1/4-inch cubes. Using a rocking motion, slive accross the cubes until they are slightly smaller, but not pureed, forming 1/8-inch cubes; the salmon should still have some texture. In a medium non-reactive mixing bowl, gently stire together the salmon, olive oil, capers, and 1 teaspoon of the lemon juice. Taste and add more lemon juice if needed.

Add half the chives and half the lemon thyme and season to taste with salt and pepper.

Divide the tartare among 4 small ramekins or ring molds with bottoms. Place the sald plate over the ramekin or ring mold, then invert and turn the tartar onto the plate. If using ring molds without bottoms spring the and remove the mold. Sprinkle the remaining chives and lemon thyme over the tartar, cover and refridgerate for 1 hour to allow the flavors to meld and the tartar to chill. Servr with the Crostini.


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