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!
- 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
- 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.