SALMON 'TARTARE' SPREAD
Start everyone with a glass of bubbly and this Salmon 'Tartare' Spread served on kettle-style potato chips, sesame crackers or toasts.
Provided by USA WEEKEND columnist Pam Anderson
Categories Appetizers and Snacks Seafood
Yield 10
Number Of Ingredients 6
Steps:
- Pulse capers, until coarsely chopped, in a food processor fitted with a steel blade. Add salmon, dill, oil and lemon zest; pulse until salmon is finely chopped and well-mixed. Stir in red onion. Serve with kettle-style potato chips, sesame crackers or toasts. If you assemble the hors d'oeuvres (rather than letting guests make their own), top each tartare-covered toast or chip with a thin slice of lemon, rind and all.
Nutrition Facts : Calories 53.7 calories, Carbohydrate 0.6 g, Cholesterol 5.2 mg, Fat 3.7 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 0.6 g, Sodium 280.4 mg, Sugar 0.2 g
SALMON TARTARE
Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.
Provided by Bon Appétit Test Kitchen
Categories Fish Appetizer Valentine's Day Quick & Easy Oscars Mother's Day Lime Salmon Healthy Raw Chive Jalapeño Cilantro Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place salmon on a plate; freeze until well chilled, about 20 minutes.
- Thinly slice salmon lengthwise into 1/8"-wide sheets. Cut each sheet into 1/8"-long strips. Cut strips crosswise into 1/8" cubes. Place salmon in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with chips.
FRESH SALMON TARTARE
Steps:
- Cut the fresh salmon and the smoked salmon in 1/4-inch dice. Place the salmon in a mixing bowl and add the lime juice, shallots, olive oil, dill, capers, two mustards, salt, and pepper. Mix well, cover with plastic wrap, and refrigerate for a few hours for the salmon to marinate.
- When ready to serve, toast the bread and taste the salmon for seasonings. Serve the tartare with triangles of the toast.
SALMON TARTARE
A beautifully simple preparation of raw fish that is a celebration of freshness. The thing I love about this dish is the magic worked by the lemon juice. As well as imparting sharp fresh flavor, the acid in the lemon juice affects the protein in the fish, causing a cooked texture on the surface of the meat whilst leaving the centre rare and soft. Serve with buttered crusty brown toast.
Provided by grubdaily
Categories Appetizers and Snacks Seafood
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Remove salmon skin and cut out the grey colored blood line so you have only the shiny pink flesh. Cut salmon into small cubes and place in a bowl. Mix in shallot, parsley, chives, pickle, lemon juice, sea salt, and pepper. Let marinate for 5 minutes before serving.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 0.6 g, Cholesterol 41.9 mg, Fat 7.7 g, Fiber 0.1 g, Protein 14.3 g, SaturatedFat 1.6 g, Sodium 227.1 mg, Sugar 0.1 g
SALMON TARTARE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut salmon in small pieces, about 1/4-inch thick. Set aside or cover and refrigerate until ready to serve. Slice cucumber into very thin (almost transparent) rounds and set aside. In a medium bowl, mix together the shallots, dill, chives, capers, lemon juice and finally add the salmon. Cover and refrigerate if not using immediately. Just before serving, chop the tomatoes, season with salt and pepper and a sprinkling of olive oil, and stir to combine. On a serving plate, spread the cucumber slices to cover 2/3 of the plate, leaving a space in the center of the plate. Then arrange the salmon over the cucumber, then top with the seasoned tomatoes. Garnish with sliced avocado and chopped chives. Serve with endive, toast points or crackers.
DILLED SALMON TARTARE ON WHOLE GRAIN BREAD
Have been going through all my back issues of Bon Appetit and I found this great recipe for "another" salmon tartare. It has been suggested that it be served in martini glasses on small bed of a mesclun mix with a cocktail rye or some type of rye cracker. The pumpernickel cocktail bread just doesn't cut it. Also, to keep the color of the salmon vivid only add the lime juice in the last 30 minutes - it cooks in that amount of time so there won't be a problem. It is best to buy frozen - slice when it is partially frozen, if you want fresh, you'll have to partially freeze it to slice it. There is a chilling time for at least 30 minutes, which I didn't allow for.
Provided by Manami
Categories Spreads
Time 25m
Yield 6 glasses, 6 serving(s)
Number Of Ingredients 12
Steps:
- SPREAD:.
- Mix mustard and mayonnaise in small bowl to blend.
- Season to taste with salt and pepper.
- Can be made 3 days ahead; cover and refrigerate.
- SALMON:.
- Mix salmon, red onion, fresh dill, drained capers, shallots, olive oil, salt, ground black pepper and lime juice (30 MIN ONLY).
- Cover and chill until cold, at least 30 minutes.
- Can be made 4 hours ahead w/out lime juice; keep refrigerated.
- ASSEMBLE:.
- Spread 1 tablespoon mustard mixture on 1 side of each bread slice.
- Cut each bread slice into 6 pieces.
- Divide salmon tartare mixture among bread slices or martini glasses with a bed of mixed mesclun and the bread on the side.
- Enjoy!
Nutrition Facts : Calories 181, Fat 9.2, SaturatedFat 1.4, Cholesterol 37.4, Sodium 521.1, Carbohydrate 8.3, Fiber 0.5, Sugar 3.1, Protein 16.2
FLAKED SALMON "TARTARE"
Experts recommend eating at least two servings of fatty fish, such as salmon, herring, or tuna, per week. In this dish, bold capers and fresh herbs -- classic beef tartare add-ins -- brighten the buttery flavor of flaked baked salmon.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Place egg in a small saucepan, and cover with cold water by 1 inch. Bring to a boil. Remove from heat. Cover, and let stand 13 minutes. Using a slotted spoon, remove egg, and rinse under cold water until cool. Gently press against a hard surface to crack shell; peel. Cut egg in half lengthwise. Grate each half on the small holes of a grater into a small bowl. Cover with plastic wrap; set aside.
- Preheat oven to 350 degrees. Place salmon in a 13-by-9-inch nonreactive baking dish. Brush with 1 teaspoon oil; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cover with foil; bake until salmon is cooked through and flakes easily, about 15 minutes. Uncover partially, and let cool slightly in dish on a wire rack. Using a fork, gently flake salmon into large pieces. Transfer to a large bowl.
- Whisk together lemon juice, hot sauce, and remaining 1/4 teaspoon salt in a bowl. Add remaining 2 teaspoons oil, whisking until emulsified. Drizzle dressing over salmon, and toss gently. Divide among plates. Scatter shallot, capers, cornichons, chives, parsley, and egg over each, dividing evenly; season with pepper. Serve with lemon wedges.
Nutrition Facts : Calories 135 g, Cholesterol 75 g, Protein 16 g, SaturatedFat 1 g, Sodium 425 g
SALMON TARTARE
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 15m
Yield Six or more servings
Number Of Ingredients 9
Steps:
- Carefully pick over the salmon to remove all traces of bone. Cut away and discard any flesh that has a darkened tinge.
- Put the salmon on a flat surface and chop it finely with a knife. Do not use a food processor or a blender. You do not want to make a smooth paste. There should be about two cups or slightly less, closely packed.
- Put the salmon in a mixing bowl and add the dill, oil, lime juice, salt, pepper and onions. Stir to blend thoroughly. Serve in small portions with dill and mustard sauce on the side and buttered toast triangles.
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
More about "salmon tartare spread food"
SALMON TARTARE (THE BEST) | RICARDO
From ricardocuisine.com
SALMON TARTARE | BON APPéTIT
From bonappetit.com
CLASSIC SALMON TARTARE - IGA
From iga.net
SALMON TARTARE RECIPE | BON APPéTIT
From bonappetit.com
SALMON TARTARE RECIPE WITH LEMON AND CAPERS
From olivemagazine.com
SALMON TARTARE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SALMON TARTARE : RECIPE - GOURMETSLEUTH
From gourmetsleuth.com
SALMON TARTARE RECIPE - HOW TO MAKE SALMON TARTARE
From honest-food.net
5/5 (3)Total Time 20 minsCategory AppetizerCalories 132 per serving
- Slice the skin off the salmon with a fillet knife and gently scrape off any meat sticking to it. Pat the salmon skin dry with paper towels and lay flat, cut side down, on a non-stick skillet. Turn the heat to medium and place another flat, heavy surface on top of the skin. I use another pot. Let this cook for 5 to 8 minutes. Listen for it sizzling under the weight, and do not check the skin for at least 3 minutes -- this prevents it from curling up. Once the cut side looks crispy, turn the salmon skin, salt the side you just cooked, and repeat the process with the other side of the skin.
- When the salmon skin is crispy, take it out of the pan and let it cool for a minute or two. Use a sharp chef's knife to cut it into cracker pieces. Let it cool completely.
- Meanwhile, make the tartare by finely chopping the salmon into small dice. Do not put it into a food processor and do not shop it into mush. Put the chopped salmon into a bowl and mix in the shallot, pumpkinseed oil, lemon zest, dill, dill pollen if using, and horseradish. Salt and pepper it to taste and set it in the fridge to chill for up to a few hours.
- When you are ready to serve, mix the lemon juice into the tartare and scoop little piles of it on each salmon skin cracker. Top with a dollop of salmon caviar and serve. Have some table water crackers around to serve after the salmon skin crackers are eaten up.
SALMON TARTARE RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.6/5 (7)Total Time 30 minsCategory Appetizer, Brunch, SnackCalories 140 per serving
SALMON TARTARE ON GARLIC BREAD RECIPE - JEREMY FORD | FOOD & WINE
From foodandwine.com
SALMON TARTARE RECIPE - ITALIAN APPETIZER RECIPE WITH SALMON - LIFE …
From lifeinitaly.com
SALMON TARTARE WITH TRUFFLE TAPENADE - SABATINO TRUFFLES
From sabatinotruffles.com
SALMON TARTARE - CAROLINE'S COOKING
From carolinescooking.com
SALMON TARTARE - SWEET AND SALTY - BLOG DI GIALLOZAFFERANO
From blog.giallozafferano.com
SALMON TARTARE · GLW - GIRLS. LIVING. WELL
From girlslivingwell.com
10 BEST SALMON TARTARE RECIPES | YUMMLY
From yummly.com
SALMON TARTARE ON FRIED NORI - RICARDO
From ricardocuisine.com
ELEGANT DIJON MUSTARD SALMON TARTARE APPETIZER WITH CAVIAR
From honestcooking.com
SALMON TARTARE WITH RUM & FRIED CAPERS - ALWAYS USE BUTTER
From alwaysusebutter.com
SALMON TARTARE - SALMON WITH INCREDIBLY GOOD FLAVORS! - GLADKOKKEN
From gladkokken.com
FRESH SALMON TARTARE WITH AVOCADO - LENA'S KITCHEN
From lenaskitchenblog.com
SALMON TARTARE - SAVORY SUITCASE
From savorysuitcase.com
FRENCH SALMON TARTARE – LAYLITA'S RECIPES
From laylita.com
SALMON TARTARE WITH AVOCADO AND WASABI - BETWEEN2KITCHENS
From between2kitchens.com
SALMON TARTARE - COOKING CIRCLE
From cookingcircle.com
SALMON TARTARE WITH TRUFFLE TAPENADE - ALAN'S MARKET
From alansmarket.com
SALMON TARTARE RECIPE - LIGHT & EASY | NOT ENOUGH CINNAMON
From notenoughcinnamon.com
SMOKED SALMON TARTARE FOR EASY ENTERTAINING - HOME COOKS GUIDE
From homecooksguide.com
HERBED SALMON TARTARE WITH CHIPS RECIPE - FOOD & WINE
From foodandwine.com
BEST SALMON TARTARE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
EASY SALMON TARTARE RECIPE - IZZYCOOKING
From izzycooking.com
EASY SALMON TARTARE RECIPE - YOUR GUARDIAN CHEF
From yourguardianchef.com
SALMON TARTARE - RECIPE | SPICE TREKKERS
From spicetrekkers.com
SALMON TARTARE (SALMON POKE RECIPE) - A SPICY PERSPECTIVE
From aspicyperspective.com
TARTARE OF SALMON — MY SKI KITCHEN
From myskikitchen.com
SALMON TARTARE | SALMON RECIPES | FRENCH RECIPES | SBS FOOD
From sbs.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love