Herbed Salmon Tartare with Chips

4.5
(2)
3 Reviews

This is a great tartare for people who aren’t sure if they like raw fish, since it combines both fresh and hot-smoked salmon, which, along with cucumber, cornichon and crème fraîche, give it an appealing range of textures. Slideshow: More Salmon Recipes 

By Nadine Levy Redzepi
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Herbed Salmon Tartare with Chips
Photo: Ditte Isager
Active Time:
15 mins
Total Time:
45 mins
Yield:
8
Cook Mode (Keep screen awake)

Ingredients

  • 1 English cucumber—peeled, seeded and cut into 1/4-inch pieces

  • Fine sea salt

  • Pepper

  • 8 ounce skinless salmon fillet, finely chopped

  • 8 ounce skinless hot-smoked salmon fillet, finely chopped

  • 1/2 cup finely chopped chives

  • 1/2 cup finely chopped dill sprigs

  • 12 cornichons, finely chopped

  • 1 small shallot, finely chopped

  • 1 tablespoon fresh lemon juice

  • 3/4 cup crème fraîche

  • Potato chips or crostini, for serving

Directions

  1. In a colander set over a bowl, toss the cucumber with 2 teaspoons of sea salt and let stand for 30 minutes. Rinse the cucumber well and pat dry with paper towels.

  2. Transfer the cucumber to a medium bowl and stir in the fresh salmon, hot-smoked salmon, chives, dill, cornichons, shallot and lemon juice. Gently fold in the crème fraîche until just incorporated. Season with salt and pepper and serve with potato chips or crostini.

Originally appeared: December 2017

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