Texas Smoked Salmon Tartare

If you read my Pinot Noir wine tasting post, you’ll know that I had made the smoked salmon tartare which turned out really well and was quite popular with everyone (at least I think so becaus ethere wasn’t much left). The recipe is from the November issue of Food and Wine.

This works really well as an appetizer or a great party snack. Takes only 15 minutes to make.

It gets the Texas part of the recipe from the cumin and cilantro. While it doesn’t have any paprika, I may actually try adding it next time for the smokiness it would add to the dish. Just 1/2-1 teaspoon, nothing more.


2 oil packed anchovy fillets chopped coarsely

2 teaspoon roasted garlic paste (3 cloves of garlic with 1 tsp olive oil in a foil packet, heat for 45 mins in pre-heated oven at 350 degrees)

1 tsp ground cumin

1 tablespoon extra virgin olive oil

1/2 cup sour cream (Next time I would use 1/4 because it was a little too much)

2 tsp fresh lime juice

1/2 pound skinless smoked salmon cut into 1/4 inch pieces

1 small seeded jalepeno, chopped into very small pieces (or ground)

1 tablespoon capers, drained and chopped

1 tablespoon cilantro, chopped

salt and pepper to taste (I used sea salt)

Tortilla chips for scooping

In a bowl, mash the garlic and anchovies. Add cumin, olive oil, lime jouice and mix in sour cream. Add all other ingredients.

One Response to “Texas Smoked Salmon Tartare”

  1. Tried it. It was great. I’d suggest bellini pancakes or toast points if you want to dress it up a bit. Watch the salt, my salmon was pretty salty to begin with and didn’t need any more. Went great in front of some Bobby Flay steaks,

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