Smoked Salmon Tartare
Ingredients
The tartare
-
¼
cup
crème fraîche
-
1
Tbsp.
gochujang (Korean hot pepper paste)
-
1
tsp.
Tabasco
-
1
tsp.
white wine vinegar
-
1
unit
lemon (zest)
-
2
medium
shallots (finely chopped)
-
1
small bunch
chives (thinly sliced)
-
8
oz.
thick-cut cold-smoked salmon (cut into ⅛" pieces)
-
6
oz.
fresh sushi-grade skinless salmon fillet (cut into ⅛" pieces)
-
to taste
unit
kosher salt
-
to taste
unit
freshly ground pepper
For serving
-
to taste
unit
dill sprigs
-
to taste
unit
trout or salmon roe
-
to taste
unit
rye crackers or toasted country-style bread
Instructions
- Combine crème fraîche, gochujang, Tabasco, and white wine vinegar in a small bowl.
- Add lemon zest, chopped shallots, and sliced chives; stir to combine.
- Gently fold in the cold-smoked salmon and sushi-grade salmon.
- Season the mixture with kosher salt and chill for 1 hour.
- Before serving, sprinkle with freshly ground pepper and top with dill and roe.
- Serve in a bowl placed in a larger bowl of ice with crackers or bread.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
18g
Total carbohydrates
10g
Total protein
15g
Sodium
600mg
Cholesterol
40mg
You might also like