Smoked Salmon Tartare

tartare 2Today’s recipe is something I quickly made yesterday because I had no intention of hanging out in the kitchen for too long — it was HOT! The temps are passing the 30s here in the Netherlands, and as much as I love warm weather, I am not a fan of cooking elaborate meals in the heat (with the exception of a roast chicken once in a while, but how elaborate is that?).
It was late in the afternoon, and I had no idea what to serve for dinner, so I made a quick dash to my local supermarket. When I spotted two thick, beautifu smoked salmon fillets, I immediately knew what I would make — salmon tartare! A light, refreshing dish with tons of flavor! With a salad, some bread and a cold soup (I’ll be posting the recipe here tomorrow), it was the perfect dinner to end a steamy summer day! PS: I used ring molds to serve the tartare, but you can also serve it with toast or little boats made from Belgian endive. Enjoy!

Smoked Salmon Tartare
Serves 4

  • juice of 1 small lemon
  • 1 ½ tbsps good olive oil
  • ½ tsp Dijon mustard
  • 3 tbsps chopped chives
  • fleur de sel
  • freshly cracked pepper
  • ¼ cucumber, finely diced
  • 400g smoked salmon fillets, diced
  • crème fraîche, thinly sliced lemon & microgreens, to serve

In a medium bowl, whisk the lemon juice, olive oil and salt and pepper to make a vinaigrette. Stir in the chopped chives, cucumber and salmon. Mix well and refrigerate for at least an hour. When ready to serve, use a ring mold to form the individual tartares. Top each one with a little crème fraîche and garnish with lemon, a scattering of microgreens and a good grinding of pepper.

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