SMOKED SALMON TARTINES
Steps:
- Place the toasted bread on a cutting board and overlap slices of avocado on each piece of bread, using a quarter to half an avocado for each, depending on the sizes of the avocado and the bread.
- Sprinkle the avocado with lemon juice, then sprinkle with salt and pepper. Place one large slice of salmon on top, ribboning it to fit. Drizzle with a tablespoon of the Gravlax Sauce. Garnish with some red onion, sprinkle with the dill fronds, salt, and pepper, and serve with extra sauce on the side.
- Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.
SMOKED SALMON TARTARE
Cold-smoked salmon is one of my favorite brunch foods. For an even fancier presentation, I decided to add a few ingredients and turn it into a tartare to serve atop crackers or crostini. Your guests will love this any time of day!
Provided by France C
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Combine salmon, shallot, olive oil, and brine in a bowl. Toss with a spoon until evenly combined.
- Evenly distribute salmon mixture onto crackers. Top with lemon zest, chives, and cracked black pepper.
Nutrition Facts : Calories 72.9 calories, Carbohydrate 4.5 g, Cholesterol 4.9 mg, Fat 4.1 g, Fiber 0.2 g, Protein 4.4 g, SaturatedFat 0.7 g, Sodium 254.2 mg, Sugar 0.5 g
SMOKED SALMON TARTARE ON TOASTED POINTS
This appetizer is very good. Served this recently at a gathering and the people who were invited kept repeating how wonderful it was. The lemon juice brings out the flavor in an otherwise flavorful dish. Courtesy of Emeril Lagasse, 2003.
Provided by Manami
Categories Icelandic
Time 10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the salmon. onion, capers, and lemon juice and mix thoroughly.
- Season with freshly ground black pepper, to taste,.
- Combine the sour cream and dill in a small bowl and mix thoroughly.
- Top each toast points with about 1/2 teaspoon of "tartare" and a small dollop of dill sour cream.
- Garnish with a pinch of freshly ground pepper.
- Arrange on a small platter, garnished with fresh dill sprigs and lemon wedges.
Nutrition Facts : Calories 88.1, Fat 7.8, SaturatedFat 2.4, Cholesterol 9.2, Sodium 224, Carbohydrate 1.2, Fiber 0.1, Sugar 0.2, Protein 3.6
SMOKED SALMON TARTARE WITH GINGER AND SESAME
Categories Fish Appetizer No-Cook Summer Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 first-course servings
Number Of Ingredients 11
Steps:
- Stir lemon juice and wasabi powder in medium bowl to blend. Mix in salmon, cucumber, cilantro, green onion, sesame seeds, ginger and sesame oil. Shape all of salmon mixture into 1 1/2-inch-thick patty, about 3 1/2 inches in diameter. Moisten ends of nori strips. Wrap nori strips snugly around sides of patty, pressing ends together to seal. Place salmon tartare on platter. (Can be made 4 hours ahead. Cover; refrigerate.) Surround with crackers.
SMOKED SALMON TARTARE
If you love beef tartare but don't love the idea of leaving a bowl of raw beef out at a cocktail party, this recipe is for you. Smoked salmon is a party-friendly alternative that can take the spicy crunch of pickled green peppercorns. Serve it with potato chips and everyone will be happy.
Provided by Anna Stockwell
Categories Appetizer Pepper Capers Lemon Paprika Fish Deep-Fry Cocktail Party Christmas Christmas Eve New Year's Eve Salmon
Yield 10-12 servings
Number Of Ingredients 6
Steps:
- Toss salmon, peppercorns, lemon zest, and paprika in a medium bowl until combined. Gently fold in crème fraîche until combined (the mixture should be loose-don't press it together and don't chill it). Transfer to a serving bowl. Serve with potato chips alongside.
SMOKED SALMON TARTARE
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 10m
Yield Four or more servings
Number Of Ingredients 10
Steps:
- Put the salmon on a flat surface and chop it finely with a knife. Do not use a food processor or blender. You do not want to make a smooth paste. There should be about one cup or slightly less, closely packed.
- Put the salmon in a mixing bowl and add the onions, lemon juice, capers, dill, oil and pepper. Blend thoroughly. Serve in small portions garnished with a dill sprig. Serve with dill and mustard sauce on the side and buttered toast triangles.
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