This Smoked Salmon Tartare is the perfect prep ahead appetizer. It's elegant, refined, easy to make in 20 minutes and perfectly seasoned with Dijon mustard and a hint of rum. And the finishing touch? Crispy fried capers that you'll want to serve with everything.
My #1 Dinner Party Appetizer
If you asked me for my go-to dinner party menu it would look like this: smoked salmon tartare to start, followed by duck with orange sauce and smashed potatoes, finished with a classic Swedish Gino. I have no idea how many times I've cooked that exact menu, but I know for a fact it's been a hit every single time.
Most smoked salmon tartare recipes lean heavily on cream cheese or crème fraîche. This one doesn't. It's instead bound with Dijon mustard and a splash of rum, uses half raw and half cold-smoked salmon for texture contrast and flavor balance, and gets topped with capers fried until they pop open like little crispy flowers.
It's lighter than the cream-based versions, prep-ahead friendly, and the fried capers alone are worth the recipe.
Two Types of Salmon and the Right Seasonings
Both Raw AND Smoked Salmon
I prefer to make tartare with a 50/50 mix of fresh and smoked salmon. The reason is this gives you some texture contrast, and it makes it less salty than using all smoked salmon. Sometimes I will use just fresh salmon, which is also delicious, but makes it taste a bit more "raw". If you opt for this, you might want to add a bit of salt when taste testing.
You can also make this with 100% smoked salmon, but since that will add more salt you will want to skip the capers.
Don't Skip the Capers
The crispy capers are technically optional for this recipe, just because the tartare is delicious in and of itself. But, if you want to make it truly exceptional, the capers are a must. They add the perfect crunch to the soft tartare, as well as a nice, salty, briny flavor that perfectly balances the salmon. And once you make them, I'm quite sure you will be putting them on everything... they're THAT good!
If for some reason you can't use capers, I'd recommend adding another crispy or crunchy element instead - crispy fried bacon (yes, really!) or chopped Marcona almonds, for example.
A Note on Raw Salmon
Consuming raw seafood always poses a risk, and can make you sick. One risk is parasites, and freezing fish before consuming it raw will generally take care of those. However, freezing doesn't kill all potentially harmful germs, which is important to be aware of. This is the case for any salmon marked as "sushi grade" or "sashimi grade" as well.
If you do choose to consume raw salmon, make sure it has been frozen first for at least 7 days, and this will at least minimize the risk.
The Perfect Seasoning
The perfect seasoning for a tartare in my opinion, is the one that's perfect for YOU. I usually mix in just part of the Dijon and leave the rest of the mustard as well as the red onion and chopped lemon to serve on the side. Some like it with a real kick from the Dijon, others prefer it to not be spicy at all, and some do not want to consume raw onion - so it's better if they can just make it their own.
How to Make Salmon Tartare in 4 Simple Steps
1. Make the Tartare
Start by making the tartare. This just requires mixing together all the ingredients and seasoning to your liking.
2. Pack & Chill
Pack the tartare firmly into individual size bowls or glasses. I recommend this type of glass with a side that is straight, as this will make it easier to plate. The opening also needs to be the widest part of the glass or bowl. Cover them with plastic or aluminum foil and refrigerate for at least 30 minutes and up to 24 hours.
3. Fry the Capers
While the tartare is chilling, fry the capers. Start by drying them well, then fry in a small layer of oil for about 5 minutes. To test if they are done, place a few on a paper towel, and if they crisp up quickly they are done. Then transfer all capers to a paper towel to soak up the excess fat.
4. Plate
Just before serving, it's time to plate. Spread out arugula on a plate, and place the bowl or glass with the tartare upside down on top. Tap it gently to allow the tartare to slide out. Then add some extra lemon, onion and Dijon mustard on the side.
Top Tips for the Best Tartare
Use the right cups or bowls. The wall should be straight and the opening needs to be the widest part for the tartare to slide out easily.
You can also make it in one big bowl. Then plate from this using a spoon to form a nice looking tartare.
Chop the onion and lemon as small as possible. This helps them mix in well with the tartare. We want the flavor, not necessarily the chunks.
Soak the onion to make it less sharp. Soaking onion in ice water makes the flavor smoother.
Serve extra seasonings on the side. Let your guests make it their own and season it as they like.
Prep ahead! You can make the tartare and the capers the day before and just plate right before serving. It's almost better this way, when the flavors have had time to deepen.
What to Do with Leftovers
Storing: Store leftovers in the fridge in an airtight container for up to 2 days.
Freezing: I do not recommend freezing leftovers.
More Quick & Easy Appetizers
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- How to Boil or Steam Artichokes (+ How to Eat Them!)45 Minutes
- Buffalo Shrimp10 Minutes
More Quick & Easy Salmon Recipes
- Baked Lemon Pepper Salmon22 Minutes
- Air Fryer Salmon Patties30 Minutes
- Firecracker Salmon45 Minutes
- Salmon Stew30 Minutes
Recipe
Smoked Salmon Tartare with Crispy Fried Capers
Print RateIngredients
- ½ lb sashimi/sushi-grade salmon previously frozen, chopped
- ½ lb cold smoked salmon chopped; or swap for same amount of regular salmon
- 6 teaspoon dijon mustard divided
- 4 teaspoon rum or cognac
- 4 teaspoon lemon juice about half a lemon
- 4 tablespoon dill finely chopped; can be swapped for chives
- 4 tablespoon parsley finely chopped; can be swapped for chives
- ½ teaspoon white pepper or swap for black pepper
Fried capers (makes 2 Tbsp)
- 4 tablespoon small capers
- 2 tablespoon olive oil amount depending on size of pan
To Serve
- 1 red onion finely chopped
- ½ lemon washed and finely chopped; organic is best since we're keeping the peel on
- 4 handfuls arugula or other leafy greens
- 4 sprigs of dill optional
Instructions
Salmon Tartare - Prep (10-15 minutes)
- Place both types of chopped salmon in a bowl together with ⅓ of the Dijon mustard, all the rum, lemon juice, dill, parsley and white pepper. Mix well, taste test and adjust seasoning according to taste.½ lb sashimi/sushi-grade salmon, ½ lb cold smoked salmon, 6 teaspoon dijon mustard, 4 teaspoon rum, 4 teaspoon lemon juice, 4 tablespoon dill, 4 tablespoon parsley, ½ teaspoon white pepper
- Pack the tartare into portion-sized cups or bowls and place covered in the refrigerator for 30 minutes, or up to 24 hours, until you're ready to plate.
Fried capers (5-10 minutes)
- Drain the capers and place on a kitchen towel to dry for a few minutes.4 tablespoon small capers
- Pour â…› of an inch (a few millimeters) of olive oil in a frying pan and place over medium-high heat.2 tablespoon olive oil
- Test the heat of the oil by dropping in a few capers. If it instantly starts to bubble, add in the rest of the capers. Otherwise, wait for another minute and try again.
- Fry the capers for 5 minutes and then remove a few and place them on a paper towel. If they quickly become crisp, they're done. In that case, remove the pan from the heat and place all capers on the paper towel. Otherwise, let fry another minute and test again.
- Let the paper towel absorb the oil for a few minutes, or leave them there until it's time to plate.
Plating (5 min)
- Bring out the salmon tartare from the fridge. On individual serving plates, spread out the arugula or other leafy greens.4 handfuls arugula
- Loosen the salmon tartare from the container by placing it upside down on top of the greens, and tapping on the bottom. It should then slide out when you lift the container. If this doesn't work, shake it gently up and down until the tartare slides out.
- Place chopped lemon and chopped red onion to each plate as well as about 1 teaspoon of dijon mustard. Top with fried capers and a sprig of dill. Serve!1 red onion, ½ lemon, 4 sprigs of dill
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
Video
Notes
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Marianne Mitchell
Just showed your recipe to George. He was so impressed with everything. This dish I must try! Kram, Marianne
Emmeline
That's so neat! You really should try the tartare, it's sooo good but so simple to make! Kram