With a hint of smokey flavour, this nordic style salmon tartar is a great appetizer for a dinner party. The cold smoked salmon combined with the raw salmon adds a modern twist to the traditional tartar while the rest of the ingredients create a fragrant dressing with a balance of cream, acidity and bitterness. The dill, that is quintessential to nordic cooking adds a level of freshness and is best served with a crunchy rustic loaf that you can scoop the tartar with. I love that you can refrigerate the salmon mixture well in advance before the dinner party starts and all you need to do is plate it once serving. More time for entertainment and less for cleaning!
400 g raw salmon (skinless/boneless)
200g cold smoked salmon (kylmäsavulohi in finnish)
1 jar capers (drained)
1 tablespoon crème fraîche
1 tablespoon dijon mustard
pinch of salt/pepper
2 tablespoons fresh dill
1 shallot finely chopped
1/2 juice of lemon
garnish: dill, black pepper, lemon wedge, drizzle of olive oil, grilled loaf slice
Combine the finely chopped shallot and lemon juice in a bowl. Meanwhile In another bowl, add the drained capers, dijon, creme fraiche, dill and chopped salmon/ cold smoked salmon. Then combine the lemon juice shallots with the fish and mix together will. Add ground black pepper and a pinch of salt. Cover the bowl with cling film and refrigerate until serving.
Ready to serve: With the help of a mold, plate each portion in a clean circle. Drizzle a bit of olive oil on top, pepper/salt/dill and a lemon wedge. Serve each portion with a grilled loaf of rustic bread.