Salmon Tartare

Salmon tartare is delicious on anything from crackers, toast, a bagel or on lettuce wraps.  This recipe is basically the topping of bagels and lox without the cream cheese.  You can make this recipe a couple of hours ahead of time and keep it refrigerated.  I love a nice glass of white wine like Savignon Blanc, Viognier or Chardonnay. Cheers!


1 lb. salmon fillet (skin removed)

1/2 lb. smoked salmon

2 limes freshly squeezed

1/4 cup dill

3 Tbs. drained capers

2 Tbs. parsley

1/4 cup red onion

1 Tbs. extra virgin olive oil

1 Tbs. Dijon mustard

Dice salmon and smoked salmon into small pieces.  Put salmon into a mixing bowl and squeeze the limes over the salmon.

Chop dill, parsley and red onion. Drain the capers. 

Add herbs and capers to the salmon and lime juice.

Mix in extra virgin olive oil and Dijon mustard and let marinade for a couple of hours in the refrigerator.

Serve with crackers, toast, bagels or lettuce wraps.

 





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