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Salmon Tartare picture

Salmon Tartare

This salmon appetizer recipe is light and delicious. Serve it with crackers or on rounds of Sweet Cornbread for an elegant and beautiful hors d'oeuvre.

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Ingredients

  • 6 ounces frozen salmon fillet (skin and bones removed)
  • 1 lemon
  • 2 teaspoons extra virgin olive oil
  • 1 tablespoon finely chopped chives
  • 2 teaspoons finely chopped shallot
  • To serve (optional):
  • 2 tablespoons Sour cream or creme fraiche
  • Chives cut in 1/4-inch lengths
  • Crackers or rounds of Sweet Cornbread (see step 5)

About 40 appetizers

  1. Remove the salmon from the freezer and let it thaw for about 15 minutes. When you can get a knife through it, finely chop the salmon and place in a medium bowl.
  2. Remove the zest from the lemon and finely chop it.  Add the zest to the salmon.  Juice the lemon and add half of the juice to the salmon.
  3. Add the olive oil, chopped chives, shallot, 1/4 teaspoon salt and 1/8 teaspoon pepper to the salmon. Stir to combine.
  4. Cover and refrigerate the mixture for at least 30 minutes, and up to 12 hours.
  5. Meanwhile, make the cornbread if desired.  Follow the recipe for Sweet Cornbread but cook the batter in a 9-inch x 13-inch pan rather than an 8x8-inch pan.  This results in a thinner cornbread which is better for making bite-size appetizers.
  6. Once the cornbread has cooled, use a 1-inch round cutter to cut out rounds; place them on a baking tray and cover with plastic wrap until ready to assemble.
  7. Before serving the salmon, taste the mixture and add more salt and/or lemon juice as desired.
  8. To serve, place about 1 tablespoon of the salmon mixture on top of a cornbread round (if using) or a cracker.
  9. Place the sour cream or crème fraiche in a small plastic bag.  Snip one corner of the plastic bag to make a tiny hole, and squeeze a small drop of sour cream onto the salmon.  Top this with a 1/4-inch length of chive.  Place the appetizers on a serving tray and enjoy.  Note:  Appetizer may be assembled up to 2 hours in advance of serving and kept in the refrigerator.

 

Thanks. I have just started getting into the kitchen. My wife is a southern style cook and likes to make just about everything fried and unhealthy as possible. As I am about to hit the 40 yr old mark, I can't continue to eat this way unless I want to keep seeing those strange looks on my doctors face when he gets my yearly labs back. In other words, for the sake of my family's health, I have decided to take over the kitchen. Hopefully, I can do this without offending anyone. Thanks for the tips!

S. S.