Smoked Salmon Tartare

Smoked salmon tartare with dill topped with a beautiful avocado rose.

Published May 07, 2025

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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.

A neatly arranged avocado rose sits atop a base of finely chopped smoked salmon tartare, garnished with basil leaves and drizzled with olive oil on a white plate.

I love the combination of smoked salmon and avocado, which complement each other well. Like my cucumber salmon rolls, you can serve this recipe all year round, and it will always be a hit.

Recipe Tip

Serve this dish on one big platter with crusty bread and crackers, or make smaller, individual portions.

This easy smoked salmon tartare can be made in advance and assembled in 25 minutes, which makes it a great go-to appetizer.

Smoked salmon tartare topped with thinly sliced avocado arranged in a spiral rose pattern on a white plate.

Smoked Salmon Tartare Ingredients

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 that the slices stick together when rolled, but not so ripe that they’re mushy.
Smoked salmon: Use a good quality pre-sliced smoked salmon. Chop it finely.
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

A person presses chopped raw salmon into a metal ring mold on a white plate using a spoon.

Mix the finely chopped smoked salmon, fresh dill, sea salt, pepper, lime juice, and shallot in a small bowl. Spoon the tartare into a small round mold (or burger press) and press the mixture flat with a spoon.

Two hands arrange thinly sliced avocado on a wooden cutting board, creating the perfect base for a delicious Smoked Salmon Tartare.

Cut the avocado halves into thin slices (1-1.5 mm) and spread the slices out with equal spacing.

Two hands shape thin avocado slices into a rose on a wooden cutting board. A stack of sliced avocado is in the background.

Roll one avocado half into a rose.

Hands arranging thin slices of avocado into a rose shape on a wooden cutting board.

Wrap the other avocado halves around the first one.

A hand places a spiral arrangement of thinly sliced avocado on top of a Smoked Salmon Tartare beautifully presented on a white plate with a scalloped edge.

Top the rose onto the smoked salmon tartare.

A hand sprinkles salt over an avocado rose arranged on a white plate, surrounded by olive oil and garnished with chopped chives.

Season, garnish with fresh basil, and drizzle with olive oil.

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.
Use a wide spatula or knife to transfer the avocado rose onto the tartare.
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.
Dijon mustard or capers: Add mustard or capers for a bright, zingy flavor.
Swap the avocado rose: Replace the rose with diced avocado or 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.
Basil: Fresh chives or dill.
Add an extra layer: Layer herby cream cheese between the tartare and the avocado for even more flavor.

Serving Suggestion

Wow your guests and add a spoonful of caviar to the center of the avocado rose.

How to Store Leftovers

Any smoked salmon tartare leftovers will keep well in the fridge in an airtight container for 2 days.

FAQs

Can I make 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 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.

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.

Does this recipe use raw salmon?

No, it calls for smoked salmon.