Smoke Signals
Smoked Salmon Tartare Layered over Cucumber Ribbons with Dill Crème Fraîche
30 minutes
Serves 4
DinnerFrenchGluten-freeNut-freeSoy-free
Herb's take
Channeling the moody chic of a Parisian bistro, this French-inspired smoked salmon tartare turns your knife skills into art and your fridge into a cold prep station. You'll master the fine points of tartare texture, delicate cucumber ribbons, and the infallible science of a perfectly balanced dill-infused crème fraîche.
Equipment needed
- Vegetable peeler or mandoline
Ingredients
Yield
4
Instructions
- 01Using a vegetable peeler or mandoline, shave the cucumber lengthwise into thin ribbons. Arrange the ribbons in a single layer on paper towels and lightly sprinkle with a pinch of sea salt. Let sit for 10 minutes, then blot dry.
- 02In a small bowl, combine crème fraîche, 1 tablespoon of the dill, lemon zest, 2 teaspoons lemon juice, and Dijon mustard. Whisk until smooth and creamy.
- 03Add the capers and half of the minced shallot to the crème fraîche mixture. Stir to combine and set aside.
- 04Finely chop the smoked salmon and place in a medium bowl. Gently stir in the remaining dill, the rest of the shallot, olive oil, chives, black pepper, and remaining lemon juice. Mix until just incorporated.
- 05Taste the salmon mixture and season with a pinch more sea salt and black pepper if needed.
- 06To assemble, arrange cucumber ribbons in overlapping circles on each chilled plate. Spoon the smoked salmon tartare in a mound or ring in the center of the ribbons.
- 07Dollop or pipe the crème fraîche mixture over the tartare and cucumber. Garnish with extra chives and a flourish of dill, if you’re feeling dramatic. Serve immediately.
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