Salmon Tartare Appetizer

This is so easy to make and so delicious. Here in the Pacific Northwest, we're lucky to have access to some of the best salmon in the world.  Try this as an appetizer served on crackers or as a starter served in a martini glass. This appetizer pairs nicely with any number of Sub Rosa Spirits Tarragon vodka cocktails.


Here is what you need:

Here’s what you do:

1.  Remove skin from salmon and mince until very fine with a sharp chefs knife. Do not use a food processor as it will damage the salmon’s delicate texture. Note: If you have the opportunity to talk to a fish monger or someone at a fish counter of your local market, let them know how you are going to use the salmon and ask for the best grade of salmon they have. We're talking sushi grade.

2.   In a small bowl, combine and mix the ingredients. Season to taste with additional salt and pepper. Cover and refrigerate tartare for at least 30 minutes, or up to 12 hours.

If you are a basil fan, you might consider adding 2 tablespoons of basil chiffonade to the recipe. A tablespoon of chopped tarragon leaves is a perfect compliment with Tarragon vodka. We've also added some minced ginger before too, but frankly, we like this recipe as unadorned as possible.

Assembly: Place slices of warm or lightly toasted focaccia on their sides. Spoon a dollop of red onion crème fraîche and 1 or 2 teaspoons of salmon tartare on each slice and serve immediately. For a first course, double the recipe, serve in a chilled martini glass with some small water crackers on the side.

Red Onion Crème Fraîche

Crème fraîche is easy enough to make if you plan ahead, but can often be found in the dairy section of fine food stores. Heavy cream whipped to soft peaks and sour cream make good substitutes but you really want to make the fresh stuff yourself.

1.   In a small bowl, whip crème fraîche until it forms soft peaks.

2.   Place red onions in a strainer and briefly rinse with cold water. Dry with paper towels.

3.   Fold red onions, salt and pepper into crème fraîche and season to taste with additional salt and pepper. Refrigerate until ready to serve, or up to 6 hours.

Crème Fraîche made with buttermilk:

1 tablespoon of buttermilk
1 cup of heavy cream

Stir the buttermilk and cream together in a glass bowl. Cover it and allow it to sit out on the counter overnight to thicken.

Quick Method

1 cup chilled sour cream
1 cup chilled heavy cream

Whisk the sour cream and heavy cream together. You can use it immediately or allow it to sit out at room temperature for a few hours to thicken and sour a little more.

Source: Parts were adapted from The French Laundry Cookbook by Thomas Keller.

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