Smoked Salmon Tartare
Quick, easy and perfect for your holiday entertaining. A word of advice though, if you’re planning on making this smoked salmon tartare for your next dinner party – make sure you grab one to eat before they’re all gone. This crispy dish is sure to be a hit and can be served as an appetizer or hors d’eouvres. Snack on!
|1/2 cup||minced J. Willy Krauch smoked salmon*|
|5 tsp||minced red onion|
|5 tsp||minced capers|
|4 tsp||olive oil|
|5 tsp||fresh dill finely chopped|
|2 tsp||freshly squeezed lemon juice|
|freshly ground black pepper|
|5 oz||baby arugula|
|2 tbsp||butter, melted|
|fresh dill sprigs, garnish|
Whole capers, garnish
|1 cup||vegetable oil|
Directions (serves 4-6):
- In a small bowl, combine the salmon, red onion, capers, olive oil, dill, and lemon juice, and combine. Season with freshly ground black pepper to taste.
- Slice baguette on a bias and butter the slices. Toast in the oven at 400°F, on a sheet pan, until desired doneness.
- Heat vegetable oil in a small sauce pot on the stovetop, to 350°F. Fry whole capers for 30 seconds or until they are crisp and the buds open.
- Top toast points with one tablespoon each of tartare. Arrange on platter and top with arugula. Sprinkle capers on top. Garnish platter with fresh dill sprigs. Serve as an appetizer or hors d’oeuvres.
Recipe provided by: Argyler Lodge And Restaurant
*J.Willy Krauch brand smoked mackerel can be purchased from their online store or Clearwater Seafood.
**Pick up farm-fresh seasonal produce from Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.