- 1/2 pound thinly sliced smoked salmon
- 1/4 cup crème fraîche
- 1/4 cup chopped fresh dill, plus additional for garnish
- Toasted baguette slices
- Lay each slice of salmon flat on a cutting board and cut into matchstick-size strips, then cut crosswise into 1/4-inch dice. In a medium bowl, toss the salmon gently with the crème fraîche and the 1/4 cup dill. Transfer the tartare to a serving bowl and garnish with the additional dill. Pass the baguette toasts separately.
The tartare can be refrigerated for up to 2 hours.
Champagne or a dry white wine goes nicely with this unusual smoked tartare. Try a fresh and fragrant French Sancerre, an oak-aged California or New Zealand Fumé Blanc or a California or French Riesling.