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Smoked Salmon Tartare

Try this tartare for a lovely light brunch dish that everyone will enjoy

This tartare recipe from John Lichtenberger, executive chef of Péché restaurant in Austin, Texas, uses smoke salmon in lieu of raw salmon. The result is a dish that is light and summery — perfect for brunch or even as an appetizer.

If you don’t like salmon, try this recipe for Tuna Tartare with Cucumber-Cilantro Broth

Ingredients

  • 3.5 Ounces smoked salmon
  • 1 Tablespoon English cucumber, finely diced
  • 1 Dijon mustard
  • Pinch of salt
  • Pinch of fresh dill

To Garnish

  • Preserved lemon, chopped
  • Fromage blanc
  • Chives
  • Hawaiian black lava salt
  • Raw radishes (to serve)
  • Toast points (to serve)

Directions

Mix ingredients.

On a plate, press mixture into a ring mold.

Spread a thin layer of fromage blanc on top and carefully remove ring mold.

 

To Garnish

Mix ingredients.

On a plate, press mixture into a ring mold.

Spread a thin layer of fromage blanc on top and carefully remove ring mold.

For the garnish, sprinkle the chopped preserved lemon, chives, and Hawaiian black lava salt on top.

Serve with sliced radishes and brioche toast points.