Salmon Tartare

This lovely hors d'oeuvre or meal starter is light and flavorful. It is the perfect accompaniment to a special holiday meal.

It is very important to buy high-quality salmon for this dish, as the fish is served raw. I buy the salmon at the sushi counter of our store. The flavors blend nicely and the tartare can stand on its own served in an hors d'oeuvre spoon or atop small toasts, plain crackers or on a blini.

Salmon Tartare

Salmon Tartare
(Makes about 3/4 cup.)

• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon oil
• 1 1/2 teaspoons minced chives
• 1 teaspoon finely minced shallots
• Salt and freshly ground pepper, to taste
• 4 ounces skinned and boned sushi-grade salmon fillet, gently chopped
• Small toasts, plain crackers or blinis
• Crème fraîche or sour cream (optional)

In a small bowl, mix together the olive oil, lemon oil, chives, shallots and salt and pepper. Carefully stir in the finely chopped salmon. Taste and adjust the seasonings.

Cover the bowl and refrigerate the tartare for at least 30 minutes to blend flavors, or up to 12 hours.

Serve the tartare on individual hors d'oeuvre spoons or small toasts. Top with a little seasoned crème fraîche or sour cream, if desired.