Smoked Salmon Tartare on Toasted Points
Elevate your appetizer game with this elegant Smoked Salmon Tartare on Toasted Points. This quick and easy recipe combines the rich, briny flavors of finely chopped smoked salmon with the brightness of freshly squeezed lemon juice, the tang of Dijon mustard, and the herbaceous notes of dill. Dotted with capers and minced red onion for extra texture, this tartare is perfectly balanced and irresistibly savory. Served atop crisp sourdough bread points brushed with olive oil and toasted to golden perfection, this dish makes for an eye-catching and mouthwatering starter. Ready in just 20 minutes, this crowd-pleaser is perfect for entertaining or an indulgent bite-sized treat. Impress your guests with this refined yet approachable recipe for any occasion!
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Recipe Information
Ingredients
- 200 grams smoked salmon
- 2 tablespoons red onion
- 1 tablespoon capers
- 1 tablespoon fresh dill
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 slices sourdough bread slices
- 2 tablespoons olive oil (for toasting)
Instructions
Finely dice the smoked salmon and place it in a medium-sized mixing bowl.
Mince the red onion and capers, then add them to the mixing bowl with the smoked salmon.
Chop the fresh dill finely and stir it into the mixture.
Add the lemon juice, olive oil, Dijon mustard, salt, and black pepper to the bowl. Mix well to evenly combine all ingredients.
Taste the tartare and adjust the seasoning if needed, adding more salt, pepper, or lemon juice to achieve your desired balance of flavors. Cover the bowl and refrigerate for 10 minutes to allow the flavors to meld.
While the tartare is chilling, prepare the toasted bread points. Preheat a skillet or grill pan over medium heat.
Brush each slice of sourdough bread lightly with olive oil on both sides, then cut each slice into triangles or 'points.'
Toast the bread in the pan for 2-3 minutes on each side, or until golden brown and crisp. Remove from heat and let cool slightly.
To serve, spoon the smoked salmon tartare onto each toasted bread point, spreading it evenly. Garnish with additional dill if desired.
Arrange the tartare-topped points on a platter and serve immediately. Enjoy!
Nutrition Facts
Calories |
985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 4720 mg | 205% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 4.5 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 34.2 mcg | 171% | |
| Calcium | 80 mg | 6% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 604 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
