Smoked salmon tartare in endive leaves
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Smoked salmon 750 g |
| ¼ | cup | Extra virgin olive oil 50 mL |
| ⅓ | cup | Lime juice or lemon juice 75 mL |
| ½ | teaspoon | Grated lime or lemon peel 2 mL |
| ¼ | cup | Chopped fresh chives or green onions 50 |
| ; mL | ||
| ¼ | cup | Chopped fresh parsley 50 mL |
| ¼ | cup | Chopped fresh dill or basil 50 mL |
| ½ | teaspoon | Tabasco sauce 2 mL |
| 2 | tablespoons | Capers 25 mL |
| ½ | teaspoon | Freshly ground black pepper 2 mL |
Directions
Trim salmon if necessary. Chop coarsely.
Combine remaining ingredients in bowl. Add salmon and toss until very well combined. Taste and adjust seasoning if necessary.
Serve scooped in endive leaves, on bread or in other ways as described above.
A LIGHTER SIDE: Omit the olive oil.
Converted by MC_Buster.
NOTES : This recipe is from Bonnie's "Appetizers" book. You can use leftover pieces of smoked salmon or even scraps that you can often buy less expensively at fish markets. Serve the tartare in an attractive bowl and allow guests to spread it on black bread, crackers or buttered toast. Or spread it on buttered black bread and arrange it on a platter. Use the mixture to fill Belgian endive leaves or the scooped out centers of thick cucumber slices. Makes approximately 2½ cups. (625mL) Converted by MM_Buster v2.0l.