Best Smoked Salmon Tartare On New Potato Slices Recipes

SMOKED SALMON TARTARE

Smoked Salmon Tartare image

Cold-smoked salmon is one of my favorite brunch foods. For an even fancier presentation, I decided to add a few ingredients and turn it into a tartare to serve atop crackers or crostini. Your guests will love this any time of day!

Provided by France C

Categories Appetizers and Snacks Canapes and Crostini Recipes

Time 10m

Yield 8

Number Of Ingredients 8

Ingredients

6 ounces cold-smoked salmon, finely chopped
2 teaspoons minced shallot
2 teaspoons olive oil
2 teaspoons dill pickle brine (juice)
16 crackers
2 teaspoons grated lemon zest
2 teaspoons minced fresh chives
fresh cracked black pepper to taste

Steps:

Combine salmon, shallot, olive oil, and brine in a bowl. Toss with a spoon until evenly combined.
Evenly distribute salmon mixture onto crackers. Top with lemon zest, chives, and cracked black pepper.

Nutrition Facts : Calories 72.9 calories, Carbohydrate 4.5 g, Cholesterol 4.9 mg, Fat 4.1 g, Fiber 0.2 g, Protein 4.4 g, SaturatedFat 0.7 g, Sodium 254.2 mg, Sugar 0.5 g

SALMON GRAVLAX TARTARE ON CRISP POTATO SLICES

Salmon Gravlax Tartare on Crisp Potato Slices image

Provided by Serena Bass

Categories Berry Fish Herb Potato Bake Cocktail Party Salmon Party Dill

Yield Makes about 40 hors d'oeuvres

Number Of Ingredients 18

Ingredients

The Gravlax Cure
1 tablespoon juniper berries, chopped
2 teaspoons dried dill
3 tablespoons sugar
4 tablespoons kosher salt (if you only have table salt, 3 tablespoons plus 1 teaspoon would be the correct equivalent)
The Tartare
5 ounces center-cut fresh salmon, skinned, pin-boned, and cut into tiny dice
2 tablespoons Gravlax Cure
1 teaspoon extra-virgin olive oil
1 tablespoon snipped chives
1/8 teaspoon grated orange zest
1/8 teaspoon freshly ground black pepper
1 bunch dill, minced, for decoration
The Crisp Potato Slices
10 small round potatoes (red or white), cut into 1/8-inch circular slices (discarding rounded ends)
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

For the Gravlax Cure:
Mix all the ingredients together in a small bowl. You can make the cure in advance and it will keep, stored in an airtight jar out of the sunlight, for up to 6 months.
For the Tartare:
In a medium bowl, mix the salmon with 2 tablespoons of the Gravlax Cure and then add the olive oil, snipped chives, orange zest, and pepper. Cover and refrigerate overnight, or for at least 6 hours. Serve topped with a scattering of freshly minced dill on a Crisp Potato Slice or an English cucumber slice.
Strew some more minced dill on the plate or tray that you're using to pass the hors d'oeuvres - then the Crisp Potato Slices won't skid around and the cucumber will be easier to pick up.
For The Crisp Potato Slices:
Position a rack in the top third of the oven and preheat to 350°F.
Arrange the potatoes in a single layer on a baking sheet; brush each slice with oil, then turn them and brush the other side. Sprinkle with salt and pepper and bake for 10 minutes, then turn slices and bake for another 5 minutes. Remove all crisp slices with a spatula and continue cooking any slices that look like they need more time. Cool on a rack, then use immediately or store in an airtight container for up to 2 days.

SMOKED-SALMON TARTARE

Smoked-Salmon Tartare image

Provided by Jason Epstein

Categories appetizer

Time 10m

Yield About 24 servings

Number Of Ingredients 6

Ingredients

2 1/2 pounds smoked salmon(preferably a mild variety like Gaspe Atlantic salmon or Western Nova),cut into small pieces
1 medium red onion, peeled and very finely chopped
1/2 cup finely chopped scallions
1 tablespoon minced fresh parsley
2 tablespoons red wine vinegar
1 1/2 teaspoons olive oil

Steps:

Combine salmon, red onion, scallions, parsley, vinegar and oil in a large bowl and mix gently.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 2 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 318 milligrams, Sugar 0 grams

SMOKED SALMON TARTARE

Smoked Salmon Tartare image

Provided by Craig Claiborne And Pierre Franey

Categories appetizer

Time 10m

Yield Four or more servings

Number Of Ingredients 10

Ingredients

1/2 pound skinless, boneless smoked salmon
3 tablespoons finely chopped onions
3 tablespoons lemon juice
1 tablespoon drained whole capers
1 1/2 tablespoons finely chopped dill
1 tablespoon olive oil
Freshly ground pepper to taste
Dill sprigs for garnish
Dill and mustard sauce (see recipe)
Buttered toast triangles (see instructions)

Steps:

Put the salmon on a flat surface and chop it finely with a knife. Do not use a food processor or blender. You do not want to make a smooth paste. There should be about one cup or slightly less, closely packed.
Put the salmon in a mixing bowl and add the onions, lemon juice, capers, dill, oil and pepper. Blend thoroughly. Serve in small portions garnished with a dill sprig. Serve with dill and mustard sauce on the side and buttered toast triangles.