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Smoked Salmon Tartare
Smoked Salmon Tartare
with Dill and Lemon

Smoked Salmon Tartare with Dill and Lemon


Makes 12 servings
  • 6 ounces smoked salmon, finely chopped
  • 1 shallot, finely chopped (about 1 1/2 tablespoons)
  • 1 tablespoon capers, finely chopped
  • 2 teaspoons chopped dill
  • 2 teaspoons lemon zest, finely chopped
  • 3 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper, to taste
  • 3/4 cup creme fraiche
  • Endive spears or spoons, for serving
  • Dill springs, for garnish
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Photo by: Signe Birck
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Sample step.
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Combine the smoked salmon, shallot, capers, dill, 1 teaspoon lemon zest, 2 tablespoons lemon juice, and 2 tablespoons extra virgin olive oil in a small bowl. Season with salt and pepper, to taste.

Whisk together the creme fraiche, 1 teaspoon lemon zest, and 1 tablespoon lemon juice in a small bowl. Season with salt and pepper to taste.

Spoon the salmon “tartare” into endive spears or individual serving spoons. Garnish with a dollop (or drizzle) of creme fraiche and a sprig of dill.

MAKE AHEAD: The smoked salmon tartare and the lemon creme fraiche can both be made a day in advance and kept in the refrigerator – the flavors will in fact be better when it’s made in advance!

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