Smoked Salmon Tartare

Smoked Salmon Tartare

  • 4 oz Sliced Smoked Salmon
  • 2 tbsp Heavy Cream
  • 2 tbsp Chopped Fresh Dill

Cut salmon into thin strips and then cut strips again into very tiny cubes. (Hand chopping is best. The fish will become mushy and over-processed in a food processor.) Gently toss the chopped salmon with the cream and dill until it is well blended. Serve on a chilled plate with a fresh dill garnish and toast rounds.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

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