Prep Time: 25 min.
Smoked Salmon Tartare is a classic appetizer and an impressive option for everyday and special occasions. Top it with a beautiful avocado rose for a next-level presentation.
I love the combination of smoked salmon and avocado, which complement each other well. Like my crimp avocado bites, you can serve this recipe all year round, and it will always be a hit.
This easy smoked salmon tartare can be made in advance and assembled in 25 minutes, which makes it a great go-to appetizer. Serve this dish on one big platter with crusty bread and crackers, or make smaller, individual portions.
Ingredients You'll Need
Please be sure to scroll down to the recipe card below for the complete details!
• Avocado - You'll need a perfectly ripe avocado to shape into a rose. You want it ripe enough so the slices stick together when rolled, but not mushy.
• Smoked salmon - Use a good quality pre-sliced smoked salmon.
• Shallot - Adds a subtle onion flavor. You can omit it, or use chopped chives or grated red onion.
• Lime juice - I love to use lime juice for this recipe, but fresh lemon juice is tasty too.
• Fresh herbs - Basil, chives, and dill add freshness and flavor.
• Seasoning - Add sea salt and pepper to taste.
How to Make Smoked Salmon Tartare
1. Mix the finely chopped smoked salmon, fresh dill, and shallot in a small bowl.
2. Season to your taste and add lime juice.
3. Spoon the tartare into a cake form and press the mixture flat with a spoon.
4. Cut the avocado into thin slices (1-2 mm) and spread the slices out with equal spacing.
5. Roll the avocado into a rose.
6. Top the rose onto the smoked salmon tartare.
7. Serve.
Tips for Success
• Take your time to dice the smoked salmon. Don't use a food processor, as the consistency of the tartare will be too much of a paste.
• Drizzle lime or lemon juice on top of the avocado rose to keep it from oxidizing.
• Keep cold until serving.
Possible Variations
There are many ways to make this dish your own:
• Add sour cream or crème fraiche - Use 1-2 tablespoons of crème fraiche or sour cream in the smoked salmon tartare for a creamier consistency.
• Add Dijon mustard or capers - Add mustard or capers for a bright, zingy flavor.
• Swap the avocado rose - Replace the rose with an easy guacamole. Mash one or two avocados, squeeze lime juice on top, and season with sea salt and pepper.
• Add hot sauce - Use a teaspoon (or more) of Tabasco or sriracha to make the tartare spicy.
• Replace smoked salmon - Swap smoked salmon for fresh sushi-grade salmon.
• Add an extra layer - Layer herby cream cheese between the tartare and the avocado for even more flavour.
FAQs
Can I make smoked salmon tartare ahead of time?
Yes, you can make the smoked salmon tartare in advance. Keep it in the form, and then when you are ready to serve, remove the form and top with the freshly swirled avocado rose.
How should I serve the tartare?
Serve it like I have done on one plate for everyone to share with crusty sourdough, crackers, or your favorite crostini. Alternatively, make smaller portions so everyone gets their own. You can even spoon the tartare onto cucumber rounds or endive spears to make it bite-sized.
How long will the tartare last in the fridge?
Any smoked salmon tartare leftovers will keep well in an airtight container for 2 days.
What if my smoked salmon tartare won't hold its shape in the mold?
Be sure to flatten and compress the mixture to hold its shape. It also helps to rub the inside of the mold with olive oil so it becomes 'non-stick'.
I can't make an avocado rose. What am I doing wrong?
Not all avocados will be suitable to roll into a rose. It has to be perfectly ripe, meaning it's bright and green, slightly soft on the tip, but not too firm throughout. You want the slices to stick together and bend without breaking. If the rose isn't working out, mash an avocado, drizzle with lime juice, and season. Spoon the mashed avocado on top of the tartare. Decorate with sour cream, chopped fresh dill, and maybe even sneak in an edible flower to top everything off!
More Beautiful Appetizers
Ingredients
- 200 grams smoked salmon
- 1 small shallot (finely chopped)
- 1 tablespoon fresh dill (chopped)
- sea salt (to taste)
- pepper (to taste)
- juice of half a lime
- 2 avocados
Instructions
Serves 2-3.
1. Dice the smoked salmon into small chunks.
2. Finely chop the shallot and dill.
3. Mix the smoked salmon, shallots, and fresh dill.
4. Season with sea salt and pepper (to taste), and add the lime juice.
5. Place a burger press or a small cake tin onto your serving platter.
6. Wipe the inside of the mold with melted butter or olive oil to prevent sticking.
7. Spoon the mixture into the burger press (mine was 12 cm/4.5 inches).
8. Use a spoon or the top of the burger press to flatten the smoked salmon tartare.
9. Halve an avocado and remove the peel and pit.
10. Cut each avocado half into thin slices (1-2 mm).
11. Spread out the slices with equal spacing and roll from one end to the other to resemble a rose.
12. Repeat with the other avocado half. Fold this half around the first (depending on your cake tin, you may need to use two avocados).
13. Lift the flower carefully with a large knife.
14. Decorate with fresh basil, sprinkle with sea salt, and drizzle the extra virgin olive oil onto the serving platter.
15. Serve and enjoy!
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