Cold Smoked Salmon Tartare with Cucumber and Horseradish Sauce
- 200 g / 7 oz cold smoked salmon, flaked
- 150 g / 1 cup finely chopped cucumber
- 75 g / 1/2 cup finely chopped yellow onion
- 50 g / 1/3 cup finely chopped red onion
- 16 g / 2 tbsp chopped capers, drained
- 10 g / 2 tbsp chopped fresh dill, plus more for garnish
- 240 g / 1 cup crème fraîche
- 15 ml / 1 tbsp freshly squeezed lemon juice
- Salt and pepper, to taste
- Mixed greens, for serving
1. In a small bowl, mix together the crème fraîche with a pinch of salt and pepper to taste. Refrigerate the horseradish sauce until ready to serve.
2. In a medium bowl, combine the flaked cold smoked salmon, finely chopped cucumber, yellow onion, red onion, capers, and 2 tablespoons of chopped fresh dill. Gently fold everything together, taking care not to break up the salmon too much.
3. Squeeze in the lemon juice and season with salt and pepper to taste. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
4. When ready to serve, place a spoonful of the salmon tartare onto a plate or on a toast point. Top each portion with a dollop of the horseradish sauce and garnish with a small sprig of fresh dill.
5. Serve the salmon tartare alongside a portion of mixed greens. Enjoy immediately for the best taste and texture.
- cutting board
- knife
- mixing bowl
- spoon
- small bowl
- refrigerator
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