Smoked Salmon Tartare is the kind of appetizer that always feels like a celebration, no matter the occasion. With its delicate cubes of smoked salmon, zesty lemon, briny capers, and fresh dill, this dish strikes a beautiful balance between elegance and simplicity. Whether you’re hosting a fancy brunch, an intimate dinner party, or simply want to treat yourself to something special, Smoked Salmon Tartare is guaranteed to impress and delight. Every bite is creamy, bright, and full of savory complexity—a perfect start (or star!) to any meal.

Smoked Salmon Tartare Recipe - Recipe Image

Ingredients You’ll Need

Creating this show-stopping Smoked Salmon Tartare truly hinges on choosing fresh, vibrant ingredients. Each component brings its own character—color, flavor, and texture—into harmony, making every mouthful delightfully memorable.

Smoked Salmon: The star of the dish—go for high-quality, cold-smoked salmon for that wonderfully silky texture and smoky depth.
Olive Oil: Adds a subtle richness that ties the flavors together, so use a fruity, extra-virgin olive oil if you can.
Dijon Mustard: Just a touch brings a gentle tang and a bit of French flair, waking up the salmon with every bite.
Lemon Juice: Adds brightness and zest, balancing the smokiness and gently “cooking” the fish for that tartare feel.
Minced Capers: These little gems pack a briny punch, enhancing the overall savoriness and adding pop to each spoonful.
Chopped Dill: Fresh, herby dill adds color and a whisper of grassiness that pairs perfectly with both salmon and lemon.
Salt & Pepper: Seasoning is key here—taste and adjust just before serving to let the other flavors shine.

How to Make Smoked Salmon Tartare

Step 1: Finely Chop the Ingredients

Begin by finely chopping your smoked salmon into small, tidy cubes. The goal is to create pieces small enough for a perfect bite—think about something that will mound nicely on toast but won’t look messy. Do the same for your capers and chop up the dill, so everything is consistent and ready to mix.

Step 2: Prepare the Dressing

In a medium mixing bowl, whisk together the olive oil, Dijon mustard, and fresh lemon juice. This dressing is light but flavorful, designed to subtly coat every piece of salmon without overpowering its natural smokiness.

Step 3: Combine Everything Gently

Add the chopped smoked salmon, minced capers, and chopped dill into the bowl with the dressing. Fold everything together gently using a spoon or rubber spatula—avoid over-mixing to keep the texture lush. Taste, and season with just a pinch of salt and a few grinds of black pepper.

Step 4: Chill and Marinate

Cover the mixture and let it chill in the fridge for about 20 minutes. This not only helps the flavors meld, but also firms up the tartare making it easier to scoop and serve attractively.

Step 5: Serve and Enjoy

Spoon the finished Smoked Salmon Tartare onto toast points, cucumber rounds, or your favorite blini. For an extra pop, try adding some diced avocado just before serving—it’s a creamy contrast that feels super luxurious.

How to Serve Smoked Salmon Tartare

Garnishes

A drizzle of extra-virgin olive oil, a sprig of fresh dill, or a sprinkle of finely chopped chives all make pretty and flavorful finishing touches atop Smoked Salmon Tartare. If you love a little drama, a few tiny pearls of salmon roe add a restaurant-quality flourish.

Side Dishes

This tartare shines alongside crisp cucumber slices, wafer-thin rye crackers, or toasty baguette rounds. Pair it with a light salad—think arugula and shaved fennel—tossed in lemon vinaigrette, or go all out with a platter of blinis for something a bit more celebratory.

Creative Ways to Present

Smoked Salmon Tartare is gorgeous dolloped onto endive leaves for a one-bite canapé, or served in chilled shot glasses with a tiny fork for an elegant cocktail party. For brunch, layer the tartare on bagel chips and finish with microgreens for serious wow factor.

Make Ahead and Storage

Storing Leftovers

If you happen to have extra Smoked Salmon Tartare, transfer it to an airtight container and store it in the refrigerator. It’s best enjoyed within 24 hours—the flavors will still be bright, but the texture is at its peak on day one.

Freezing

While smoked salmon on its own freezes well, Smoked Salmon Tartare does not hold up in the freezer. The delicate texture can become mushy and the fresh flavors fade, so aim to make just what you’ll enjoy fresh.

Reheating

There’s no need to reheat this dish—Smoked Salmon Tartare is meant to be served cold! In fact, serving it chilled brings out the flavors and keeps the texture just right.

FAQs

Can I make Smoked Salmon Tartare ahead of time?

You can prep this tartare a few hours in advance, which actually helps the flavors meld beautifully. Just cover tightly and refrigerate; garnish and serve just before your guests arrive.

What’s the best way to chop smoked salmon for tartare?

Use a sharp knife and cut the salmon into tiny, even cubes. Taking a few extra minutes to keep the cuts tidy ensures every bite has a perfect, melt-in-your-mouth texture.

Is it safe to eat this dish if I’m pregnant?

Smoked fish is generally best avoided during pregnancy due to potential food safety concerns. Always consult your doctor beforehand and be sure to source smoked salmon from reputable suppliers if you indulge.

Can I use fresh salmon instead of smoked?

For this specific recipe, smoked is key—the smoke infuses flavor and gives the tartare its signature profile. Using fresh salmon would require different preparation and food safety steps, so stick with smoked for this classic version.

How do I add avocado for extra creaminess?

Simply dice a ripe avocado into small cubes and gently fold it in just before serving the tartare. It’ll add a delightful creaminess and a gorgeous pop of color.

Final Thoughts

If you’re searching for an appetizer guaranteed to impress with minimal effort, Smoked Salmon Tartare is the answer. It’s unfussy yet elegant, quick to assemble but packed with flavor. Give it a try at your next gathering—you might just find it becomes your go-to favorite, too!

Smoked Salmon Tartare Recipe

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5.2 from 15 reviews

Author: Chef
Total Time: 30 min
Yield: 6 servings
Diet: Pescatarian

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Description

Finely diced smoked salmon tossed with lemon, dill, and capers — a light, luxurious starter served on toast or spoons.

Ingredients

Smoked Salmon Tartare:

8 oz smoked salmon, finely chopped
1 Tbsp olive oil
1 tsp Dijon mustard
1 tsp lemon juice
1 Tbsp minced capers
1 Tbsp chopped dill
Salt & pepper

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Instructions

Mix all ingredients gently; chill 20 min. Combine the smoked salmon, olive oil, Dijon mustard, lemon juice, minced capers, chopped dill, salt, and pepper in a bowl. Gently mix everything together until well combined. Chill the mixture in the refrigerator for 20 minutes.
Serve on toast points or cucumber rounds. Once chilled, serve the smoked salmon tartare on toast points or cucumber rounds for a delightful presentation.