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Southwest Smoked Salmon Tartare


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Smoked Salmon is a very versatile style of prepared fish.  I like it at breakfast time, as a snack with cheese and crackers and I’m going to share a great recipe for an appetizer.  This one sounds fancy.  The word “tartare” will scare a few people off because they immediately think of raw meats.  Because this is made with Smoked Salmon, everything is fully cooked and loaded with great flavor.   And in southwest fashion, served on a chip.  Because everything taste better on a chip!

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Southwest Smoked Salmon Tartare


  • 2 oil-packed anchovy fillets, drained and coarsely chopped
  • 2 teaspoons roasted garlic paste (mashed roasted garlic)
  • 1 teaspoon ground cumin
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup sour cream
  • 2 teaspoons fresh lime juice
  • 1 (1/2 pound) piece of skinless smoked salmon, cut into a 1/4-inch dice
  • 1 small jalapeno
  • 1/4 cup finely chopped red onion
  • 1 tablespoon capers, drained and coarsely chopped
  • 1 tablespoon finely chopped cilantro, plus 4 dozen cilantro leaves for garnish
  • Salt and freshly ground black pepper
  • 4 dozen sturdy corn tortilla chips


In a medium bowl, using the back of a fork, mash the anchovies with the roasted garlic paste, cumin and extra-virgin olive oil.  Stir in the sour cream and lime juice.  Fold in the smoked salmon, jalapeno, red onion, capers and chopped cilantro.  Season with salt and fresh ground black pepper.

Arrange the tortilla chips on a platter.  Spoon a heaping teaspoon of the smoked salmon tartare onto each chip, garnish each with a cilantro leaf and serve.  Serves 3-4.  (Although, I could eat them all myself and not share)


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Categories : Starters

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