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herbed salmon tartare with chips

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Herbed Salmon Tartare with Chips

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

Direction

  1. 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.
  2. 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.

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