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!
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.