Smoked-Salmon Tartare

By Jason Epstein

Published January 11, 2003

Total Time
10 minutes
Rating
4(17)
Comments
Read comments

Featured in: FOOD; Lox, Stock and Barrels

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:About 24 servings

  • 2 ½ pounds smoked salmon(preferably a mild variety like Gaspe Atlantic salmon or Western Nova),cut into small pieces

  • 1 medium red onion, peeled and very finely chopped

  • ½ cup finely chopped scallions

  • 1 tablespoon minced fresh parsley

  • 2 tablespoons red wine vinegar

  • 1 ½ teaspoons olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)

1 gram carbs; 11 milligrams cholesterol; 61 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams fat; 318 milligrams sodium; 9 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Combine salmon, red onion, scallions, parsley, vinegar and oil in a large bowl and mix gently.

Tip

  • Tartare is nice served on cocktail-size sliced pumpernickel bread spread with unsalted butter.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
17 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.