Salmon Tartare

salmon tartare
Salmon Tartare served with capers and fresh dill
Recipe By: Chefs Anne and David Gingrass
  • PrepN/A |
  • TotalN/A |
  • ServesMakes 16


    • 8 oz Fresh salmon filet
    • 1 Tbl Minced fresh shallots
    • 1 tsp Chopped fresh dill
    • 1 Tbl Capers, drained and chopped fine
    • 1 Tbl Virgin olive oil
    • 1/2 ea Juice of lemon
    • 4 slices White bread
    • 1 Tbl Olive oil
    • 2 oz Sliced smoked salmon - cut into eight 2" x 1/2" strips


Trim the salmon filet of any bones or blemishes and cut into tiny (1/8") cubes). Chill. 

Place the salmon into a small bowl and add the shallots, dill, capers and virgin olive oil. Mix well to coat the salmon evenly with the oil. 

Add the lemon juice and mix well then season to taste with salt and pepper. 

Cut the bread into eight 1-1/2" circles and brush lightly with olive oil. Toast under the broiler until golden brown. 

Mound the salmon tartare on top of the toasted bread circles and wrap with the smoked salmon strips. Garnish with a sprig of dill and serve two to a plate as an appetizer.

Additional Notes

to taste Salt and freshly ground black pepper
Recipes From - The Gourmet Food And Cooking Resource