This appetizer relies on two kinds of salmon—raw and cold-smoked—to achieve a simple but elevated result with a brighter flavor balance and subtler smokiness. (If you can’t find sushi-grade salmon near you, you can use all smoked salmon to great effect). For easier cutting, slice the fish while it’s fridge-cold. And taste and season as you work—salt levels vary in smoked salmon. Aim for a not-so-salty cracker to serve alongside.
Ingredients
8 servings
¼
1
1
1
2
1
8
6
Preparation
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Step 1
Stir together ¼ cup crème fraîche, 1 Tbsp. gochujang, 1 tsp. Tabasco, and 1 tsp. white wine vinegar in a small bowl. Add zest of 1 lemon, 2 medium shallots, finely chopped, and 1 small bunch chives, thinly sliced; stir to combine. Gently fold in 8 oz. thick-cut cold-smoked salmon, cut into ⅛” pieces, and 6 oz. fresh sushi-grade skinless salmon fillet, cut into ⅛” pieces. Taste mixture and season with kosher salt. Cover and chill 1 hour.
Step 2
To serve, sprinkle tartare with freshly ground pepper and top with dill sprigs and trout or salmon roe. Place bowl with tartare inside a larger bowl filled with ice. Serve with rye crackers or toasted country-style bread.