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Smoked Salmon Tartare

Christmas Eve Dinner Appetizers 45 min Medium 14 wyświetleń ~22.16 PLN - (0)
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Description

Delicate smoked salmon tartare is an elegant appetizer perfect for Christmas Eve — light, aromatic, and visually appealing. Made with finely chopped smoked salmon combined with a creamy base, mustard, capers, lemon, and fresh dill, served with egg yolks or on crispy bread. The dish combines the salty, fatty taste of salmon with the sour-spicy accents of capers, mustard, and lemon, while fresh dill adds a green aroma. It looks impressive on the plate — shaped tartare rounds, garnished with egg yolk and a sprig of dill, pair wonderfully with thin rye toasts or blinis. The recipe includes detailed instructions for chopping, seasoning, and serving, as well as an option with pickled cucumber for added texture.

Składniki (12)

Servings:
4
  • Smoked salmon 200 g
  • Red onion 0.5 szt.
  • Capers 30 g
  • Egg (yolks for serving) 2 szt.
  • Heavy cream / crème fraîche 30% 80 g
  • Dijon mustard 15 g
  • Lemon juice 20 ml
  • Fresh dill 0.4 pęczków
  • Olive oil 15 ml
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Pickled cucumber 0.5 szt.
💰 Szacowany koszt dania: ~22.16 PLN (5.54 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare your workstation: cutting board, sharp chef's knife, mixing bowl, spoon, and strainer. Place the salmon on the board. If the fillets have skin, hold the fillet with your hand and cut the skin with a sharp knife at a short section at one end, then gently pull the skin away and angle the knife to remove it. Discard the skin or use it for another dish.

Ingredients: Smoked salmon
Use a sharp, thin knife to separate the skin. Work slowly, holding the salmon with your fingers at a safe distance from the blade.
2

Cut the salmon first into long strips (about 5 mm), then crosswise into small cubes with sides of about 3-5 mm. Do not mash it into a paste — the tartare should retain the structure of the delicate pieces.

Ingredients: Smoked salmon
Hold the knife slightly tilted and make smooth cuts. If you want a ruby-red, finer tartare, reduce the size of the cubes to 2-3 mm, but do not blend them in a food processor.
3

Peel the red onion and chop it into very small cubes: cut the onion in half lengthwise, trim the ends, remove the skin, and then make thin cuts lengthwise and crosswise, keeping the ends together. After chopping, transfer to a bowl of ice-cold water for 5 minutes to mellow the sharpness. After this time, drain in a sieve and dry with a paper towel.

Ingredients: Red onion
For finely chopping, use a sharp chef's knife and your flat hand to stabilize the onion. Soaking removes some of the sulfur and prevents an overly sharp taste in the tartare.
4

Drain the capers from the brine and finely chop the larger ones. Finely chop the fresh dill. If you are using pickled cucumber (optional), dice it into small cubes about 3-4 mm.

Ingredients: Capers, Fresh dill, Pickled cucumber
Capers strongly influence the flavor — adjust the amount to your own preferences. Use a knife for chopping or kitchen scissors for the dill.

Mixing

5

In a large bowl, combine the chopped salmon (200 g), drained and chopped onion (75 g), chopped capers (30 g), and optionally, pickled cucumber (50 g). Add the heavy cream (80 g), Dijon mustard (15 g), lemon juice (20 ml), and olive oil (15 g). Gently mix everything with a spoon, folding the ingredients from the bottom up, until the mixture becomes uniform but still chunky. Mix for about 1-2 minutes.

Ingredients: Smoked salmon, Red onion, Capers, Pickled cucumber, Heavy cream / crème fraîche 30%, Dijon mustard, Lemon juice, Olive oil
Use a large, non-slip bowl (preferably metal or glass). Do not mash the salmon with a fork — mix gently to maintain the texture. If the mixture is too runny, add another tablespoon of cream; if it's too thick, a little olive oil or lemon juice will help achieve the desired consistency.

Seasoning

6

Season the mixture with salt (minimal — 1 g) and freshly ground black pepper (2 g). Taste and adjust the flavor: if you need more acidity, add 5-10 ml of lemon juice; if it's too spicy, add a teaspoon of cream. Mix everything for another 30 seconds, until the spices are evenly distributed.

Ingredients: Salt, Ground black pepper, Lemon juice, Heavy cream / crème fraîche 30%
Taste the mixture with a small teaspoon. Remember that the salmon is already salty — add salt very carefully.

Cooling

7

Cover the bowl with plastic wrap and place it in the refrigerator for 20-30 minutes to allow the flavors to meld. The chilled mixture is easier to shape and has a fresher taste.

Ingredients: Smoked salmon, Heavy cream / crème fraîche 30%
If you're in a hurry, chilling for 10 minutes will also enhance the flavor, but 20-30 minutes is optimal. Do not leave the tartare at room temperature for longer than 2 hours.

Shaping and Serving

8

On each plate, place 100 g of the mixture per serving (using a kitchen scale). You can use a metal ring for shaping (diameter 7-8 cm): place the ring on the plate, fill it with the mixture, press gently, and lift the ring vertically. Alternatively, shape the servings with a spoon into mounds. Carefully place the yolk of one egg (30 g of yolk = about one chicken yolk — if using separated whole yolks, 2 eggs yield 4 yolks; place one on each serving). Garnish with a sprig of dill and a few capers. Serve with thin rye toasts or blinis.

Ingredients: Egg (yolks for serving), Fresh dill, Capers, Smoked salmon
To separate the yolk, use the eggshell or an egg separator. For food safety, you can use pasteurized yolks or skip the raw yolk and instead top with a small amount of creamy sour cream.

Serving

9

Serve the tartare immediately after taking it out of the fridge to keep it cool and fresh. Optionally, add a wedge of lemon next to the portion on the plate so guests can drizzle the tartare with it. If serving on toast, place it next to the plate rather than under the tartare to maintain its crispness.

Ingredients: Lemon juice, Olive oil
Serve on chilled plates (placed in the refrigerator for 5 minutes) to keep the tartare fresh for longer. Do not serve at room temperature for more than 30 minutes.

Servings and Variants

10

If you want to make a version without raw egg yolk, mix a small amount of extra cream and a little mustard and use it to decorate the top of the serving. Additionally, you can add more pickled cucumber or finely chopped chives instead of dill.

Ingredients: Pickled cucumber, Heavy cream / crème fraîche 30%
Inform your guests about the raw egg yolks and suggest an alternative for those who do not eat raw eggs.

Fun Fact

💡

Tatar is traditionally associated with beef, but versions with fish, especially salmon, have become popular due to their delicate texture and high content of healthy omega-3 fatty acids. Smoked salmon has also long been a luxurious ingredient on holiday tables in the Baltic countries.

Best for

Wigilia Sylwester przyjęcie karnawałowe elegancka kolacja

Tips

🍽️ Serving

Serve the tartare chilled in small portions (about 100 g per person) with thin, crispy rye toasts or blinis. Garnish with fresh dill, a few capers, and a thin slice of lemon. Inform guests about the presence of raw egg yolk and offer a version without yolk as an alternative.

🥡 Storage

Store the tartare in the refrigerator in a closed container for up to 24 hours. It's best to prepare it no more than a few hours before serving. Do not freeze. After chilling, the mixture may darken slightly — mix gently before serving. Store the raw egg yolks separately and add just before serving.

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