Texas Smoked Salmon Tartare

Name: Texas Smoked Salmon Tartare
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Global
Ingredients: 1 Tbsp capers, drained and coarsely chopped; 1 Tbsp finely chopped cilantro, plus 4 dozen cilantro leaves, for garnish; 48 sturdy corn tortilla chips; 2 teaspoons roasted garlic paste (see Note); 1 teaspoon ground cumin; 1 small jalapeño, seeded and minced; 2 teaspoons fresh lime juice; 2 fillets oil-packed anchovy fillets, drained and coarsely chopped; 1 Tbsp extra-virgin olive oil; 59 milliliters finely chopped red onion; 227 grams skinless smoked salmon, cut into 1/4-inch dice; 12 servings Salt and freshly ground pepper; 118 milliliters sour cream

Texas Smoked Salmon Tartare is a gluten free and pescatarian recipe with 12 servings. One portion of this dish contains approximately 5g of protein, 7g of fat, and a total of 117 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of capers, cream, oil-packed anchovy, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

In a medium bowl, using the back of a fork, mash the anchovies with the roasted garlic paste, cumin and extra-virgin olive oil. Stir in the sour cream and lime juice. Fold in the smoked salmon, jalapeo, red onion, capers and chopped cilantro and season with salt and pepper.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Roasted Garlic

Smoked Salmon

Lime Juice

Sour Cream

Anchovies

Red Onion

Cilantro

Capers

Cumin

Equipment you will use

Bowl

Arrange the tortilla chips on a platter. Spoon a heaping teaspoon of the smoked salmon tartare onto each chip, top with a cilantro leaf and serve.

Ingredients you will need

Tortilla Chips

Fresh Cilantro

Smoked Salmon

Equipment

Bowl

Ingredients

Servings:

1Tbsp

capers, drained and coarsely chopped 1Tbsp

finely chopped cilantro, plus 4 dozen cilantro leaves, for garnish 48

sturdy corn tortilla chips 2teaspoons

roasted garlic paste (see Note)1teaspoon

ground cumin 1small

jalapeño, seeded and minced 2teaspoons

fresh lime juice 2fillets

oil-packed anchovy fillets, drained and coarsely chopped 1Tbsp

extra-virgin olive oil 59milliliters

finely chopped red onion 227grams

skinless smoked salmon, cut into 1/4-inch dice 12servings

Salt and freshly ground pepper 118milliliters

sour cream

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Tenuta di Nozzole Le Bruniche Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 12 dollars per bottle.