Treat your party guests to something elegant and special but easy to make, like this Dijon mustard salmon tartare.
Indulge in the savory, ocean briny flavor of fresh and smoked salmon, paired with the tart, mildly pungent flavor of whole grain mustard. Caviar really takes it over the top for a festive meal, but the salmon tartare is just as delicious without it.
Salmon TartareJen Yu
- 1/2 loaf nut & seed bread thinly sliced and toasted
- 1/4 pound smoked salmon
- 1/2 pound skinless fresh salmon fillet sushi quality
- 2 tbsp black caviar optional
- 2 tbsp course Dijon mustard
- 2 tbsp minced red onion
- 2 tbsp chopped fresh dill
- 1/2 a lemon
- 1 tbsp good olive oil
- Kosher salt and freshly ground black pepper
- Cut the salmon and smoked salmon into small dice.
- In a mixing bowl, combine salmon, red onion, mustard, olive oil, and dill. Season with salt, pepper, and fresh lemon juice to taste.
- To serve, spoon salmon tartare into a ring mold on a plate, and press down lightly. Spoon caviar over salmon tartare, and serve with bread.
TRACY CHOW | Tracy is an Art Director and Graphic Designer at Whalerock Industries. In the past, she has attended both Parsons and culinary school, and brings a keen eye for design and love for food to Pantry No. 7. On weekends, you might find Tracy whipping up a French themed dinner party while designing charming menus, food signage and cheeky prop mustaches.JEN YU | Jen is a lover of life, consummate storyteller, and alchemist of flavors & ingredients from around the world. She thrills in fresh briny ocean oysters, bright green herbs, and discovering the best local ingredients. By day, Jen is a Googler, and spends her time trying to tackle the problems of the internet world. In her free time, she loves to cook, shoot, and write for Pantry No. 7.