A couple of weeks ago I served this starter/appetizer course at my last Greek Supper Club. It’s an elegant dish and easy to assemble but you need a cake/ring mold. The bottom layer is crispy potato sticks, salmon tartar and then a layer of taramosalata.
The great thing about this dish is that a spoonful gives you the perfect bite of salmon, creamy taramosalata and crunch from the potato sticks. One could make their own fried potato sticks but I found this potato sticks product to do the trick.
The final other ingredient is one you can make…my taramosalata recipe…it’s a winner!
Salmon Tartare with Taramosalata
Course: AppetizersDifficulty: Easy4
servings30
minutes5
minutesIngredients
- Salmon Tartare
125gr. of sushi grade salmon
1 Tbsp. finely diced red onion
1 Tbsp. diced dill pickle
1/4 tsp. lime zest
1 tsp. Dijon mustard
1 tsp. Greek yogurt
1 tsp. chopped fresh dill
squeeze of lime juice
- For the Quick Cure
1/4 tsp. sea salt
1/8 tsp. sugar
1 Tbsp. vodka
- For Assembly
approx. 1/2 cup potato sticks
approx. 1/2 cup taramosalata
- Garnish
chopped fresh chives
Directions
- Place your salmon in the freezer for an hour – enough to firm up. Place on your cutting board and cut into slices then dice. Place in a bowl, cover with plastic wrap and place back in the fridge.
- Prepare the remaining tartar ingredients (cover and place in fridge if assembling later).
- When you’re ready to serve your tartare, take the your salmon out of the fridge, add the the vodka, salt and sugar and toss. Reserve for 5 minutes.
- Add the remaining ingredients and toss to combine.
- Take a handful of potato sticks and squish in your palm to make smaller pieces and place on the bottom of the ring mold (add enough to cover the bottom).
- Top with the salmon and use a spoon to even out the top. Now top with taramosalata and smooth the top to smooth and flatten. Top with chives and lift the mold and serve.
Notes
- Buy salmon from a trusted shop or fishmonger
Freeze your salmon for at least 3 hours (kill any microbes)
Cut partially frozen or almost thawed salmon for easier chopping
Chop salmon an hour before serving, cover with click wrap in fridge
