This salmon tartare is cold and fresh – the perfect light bite any time of the year enjoyed with a crisp glass of wine. The citrus zest adds a great acidic tone to the subtly salty salmon, and when paired with Three Otters Chardonnay, you’re in for a real flavor treat. This tartare goes great piled on a homemade crostini or Susanne’s seed crackers! Susanne always has cold smoked salmon on hand in her kitchen. It’s a staple for the Fullertons!

Ingredients:

• 1 side cold smoked salmon, diced
• 3 tablespoons chopped green onion
• 3 tablespoons chopped fresh basil
• Lime zest from 1 lime
• Juice from the squeeze of 1 lime
• Lime or lemon slices and dill sprigs for garnish
• 1 French baguette

Directions:

• Mix diced cold smoked salmon in bowl with green onions and basil.
• Add lime zest and lime juice.
• Cut baguette into 1/4 inch thick diagonal slices.
• Put the slices on baking sheet and brush generously with a good olive oil.
• Bake a 400 degrees for about 7 minutes or until lightly browned and crisp – watch out not to burn them.
• Pile heaping spoon fulls of salmon tartare onto crostini and garnish with lemon or lime slices and a few sprigs of dill.

The smoked tartare can also be used to fill half an avocado, and served as a light lunch on the patio with crostini on the side and a mesclun salad turned in olive oil, salt, and lemon juice. Pair with Three Otters Unoaked Chardonnay or Three Otters Pinot Noir.