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Smoked Salmon Tartar

Ingredients

Vinaigrette: 

1/4 cups Olive oil
1 teaspoon Dijon 
1 teaspoon Balsamic vinegar 
1 teaspoon Apple vinegar 
1 teaspoon of chopped garlic 
Salt and pepper to taste 

Salmon Tartar:

6 large freshly golden toasted crostinis or up to 18 smaller ones (you can use store-bought crostini, or to make your own simply cut slices of artisan bread, brush with olive oil and bake at 350° until golden brown).
8 oz of SeaBear Smoked Sockeye Salmon (Nova/lox style preferred, but can also use Northwest style) finely diced or chopped (to approx ½” in size)
1 ½ TBS of Cilantro, lightly chopped (not too fine)
3 TBS of Shallots, chopped finely
1/2 teaspoon of Jalapeños, chopped finely
2 teaspoons of garlic, chopped finely
1 TBS lime juice

Instructions

To prepare the Vinaigrette:

In a bowl, place Dijon, salt, pepper and garlic. 

Begin to add oil slowly, whipping briskly with a wire wisk. After adding half the oil, stop and add 1/2 of the vinegar. 

Slowly add remaining oil, again whipping briskly as you go. Taste, add some/all of the remaining vinegar until the dressing is to your liking.

To prepare the Smoked Salmon Tartar:

In a mixing bowl, place Seabear Smoked Sockeye Salmon, Shallots, Cilantro, Garlic, Jalapeños. 

Add 3 teaspoons of dressing to start and toss gently until dressing is absorbed. Add addition dressing if desired. Add salt and pepper to taste, if desired 

Serve Tartar with warm Crostinis. 

Serves 6.