Smoked salmon tartare #1

Yield: 6 Servings

Measure Ingredient
1 pounds Light smoked or raw salmon or combination of both
½ can (2-oz flat) anchovies; (from Portugal or Italy)
1 \N Raw egg
1 tablespoon Dijon mustard (Grey Poupon is fine)
1 dash Worcestershire sauce; to taste
3 tablespoons Finely chopped yellow onion
⅛ teaspoon Fresh ground black pepper
1 tablespoon Chopped capers
2 tablespoons Olive oil
\N \N Thin rye crackers


This is a wonderful snack or cocktail party dish. It is typical of the cuisine of the Pacific Northwest, but you must understand that by smoked salmon I do not mean that dry stuff, which is nothing but grainy strings.

The salmon that I use for this dish is almost coldsmoked . . . in the East you would probably call it lox. Be sure the salmon is skinless and boneless. I like a mixture of two kinds, raw and light-smoked. Chop the salmon and anchovies in a medium-sized food processor for just a few seconds. We don't want a paste but a coarse chop. Place the mixture in a bowl. Mix all other ingredients together and blend with the fish. Chill before serving.

Spread on thin rye crackers as a first course.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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