Rum-spiked Smoked Salmon Tartare
The perfect appetizer for New Year's Eve, or for any dinner party. A delicious mix of smoked & fresh salmon, dijon mustard, fried capers and more. Cook time refers to the time to assemble just before serving.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 people
- 200 g fresh salmon chopped
- 200 g smoked salmon chopped
- 6 tsp dijon mustard divided
- 4 tsp rum
- 4 tsp lemon juice about half a lemon
- 4 Tbsp dill finely chopped
- 4 Tbsp parsley finely chopped
- 1/2 tsp white pepper or black pepper
- 1 red onion finely chopped
- 1/2 organic lemon washed and finely chopped
- 100 g arugula or other leafy greens
- 4 sprigs of dill
Fried capers (makes 2 Tbsp)
- 4 Tbsp small capers
- 2 Tbsp olive oil amount depending on size of pan
Fried capers (10 minutes)
Drain the capers and set them on a kitchen towel to dry for a few minutes.
Heat the olive oil in a pan over medium-high heat. The oil should be a few millimeters (no more than 1/8 of an inch) high in the pan, so adjust the amount accordingly.
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 kitchen towel. If they quickly become crisp, they're ready. In that case, remove the pan from the heat and place all capers on the kitchen towel. Otherwise, let fry another minute and test again.
Let the kitchen towel absorb the oil for a few minutes, or leave them there until it's time to plate.
Rum-spiked Smoked Salmon Tartare - preparations (10 minutes)
Place the two types of chopped salmon in a bowl together with 2 teaspoons of the dijon mustard, all the rum, lemon juice, dill, parsley and white pepper. Mix well, taste test and adjust seasoning according to taste.
Pack the tartare into portion-sized cups and place in the refrigerator. Bring out just before plating. Make sure you've chopped your lemon and red onion so that you have them ready to go, and place the chopped red onion in cold water if you wish to smooth the flavor a bit.
Plating (5 min)
Bring out the salmon tartare from the fridge. On separate plates, spread out the arugula or other leafy greens. Loosen the salmon tartar from the container by turning it upside down over the plate and tapping on the bottom. If this doesn't work, shake it gently up and down until the tartar slides out.
Place the chopped lemon, chopped red onion around the tartar and add about 1 tsp of dijon mustard on the side of each plate. Top with 1/2 Tbsp of fried capers and a sprig of dill. Serve!
- Instead of 50/50 fresh & smoked salmon, you can use all fresh or all smoked. If using all smoked salmon, the capers should be excluded or it will become too salty. If using only fresh salmon you may instead need to add a dash of salt. Taste test and adjust accordingly!
- You can also use cured salmon, but if so exclude the capers and the dill.
- Salmon that is to be eaten raw is generally recommended to be frozen for at least 48 hours before consuming. Some salmon is exempt from this recommendation but please check what applies to the kind you're using beforehand.
- Dill and parsley can be used both, neither, or either one on its own, depending on taste.
- Fried capers can be used for so much more than this dish! They're a perfect substitute for fried bacon for salads, and a great topping for a multitude of dishes.
- If you decide to mix in all the seasoning before serving (ie not serving with chopped onion, lemon and some dijon mustard on the side) start by mixing in 1 tsp dijon mustard, 1 Tbsp chopped onion and 1 Tbsp chopped lemon per serving, taste, and adjust the seasoning accordingly.
Calories: 234kcal | Carbohydrates: 6g | Protein: 20g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 748mg | Potassium: 514mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1010IU | Vitamin C: 20.6mg | Calcium: 74mg | Iron: 1.8mg