Description
This is a great tartare for people who aren’t sure if they like raw fish, since it combines both fresh and hot-smoked salmon, which, along with cucumber, cornichon and crème fraîche, give it an appealing range of textures.
Ingredients
- 1 english cucumber—peeled, seeded and cut into 1/4-inch pieces
- fine sea salt
- pepper
- 8 ounce skinless salmon fillet, finely chopped
- 8 ounce skinless hot-smoked salmon fillet, finely chopped
- 1/2 cup finely chopped chives
- 1/2 cup finely chopped dill sprigs
- 12 cornichons, finely chopped
- 1 small shallot, finely chopped
- 1 tablespoon fresh lemon juice
- 3/4 cup crème fraîche
- potato chips or crostini, for serving
Directions
- In a colander set over a bowl, toss the cucumber with 2 teaspoons of sea salt and let stand for 30 minutes. Rinse the cucumber well and pat dry with paper towels.
- Transfer the cucumber to a medium bowl and stir in the fresh salmon, hot-smoked salmon, chives, dill, cornichons, shallot and lemon juice. Gently fold in the crème fraîche until just incorporated. Season with salt and pepper and serve with potato chips or crostini.
