Texas Smoked Salmon Tartare
© John Kernick

Texas Smoked Salmon Tartare

  • SERVINGS: 12

These spicy, tangy little hors d'oeuvres are chef Dean Fearing's take on the classic combination of smoked salmon, red onion and capers—he throws in roasted garlic, lime juice and jalapeño and replaces the standard cream cheese with sour cream. To make the dish especially Southwestern, he serves the tartare on tortilla chips. "Everything is good on a chip," he says.

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  1. 2 oil-packed anchovy fillets, drained and coarsely chopped
  2. 2 teaspoons roasted garlic paste (see Note)
  3. 1 teaspoon ground cumin
  4. 1 tablespoon extra-virgin olive oil
  5. 1/2 cup sour cream
  6. 2 teaspoons fresh lime juice
  7. One 1/2-pound piece of skinless smoked salmon, cut into 1/4-inch dice
  8. 1 small jalapeño, seeded and minced
  9. 1/4 cup finely chopped red onion
  10. 1 tablespoon capers, drained and coarsely chopped
  11. 1 tablespoon finely chopped cilantro, plus 4 dozen cilantro leaves, for garnish
  12. Salt and freshly ground pepper
  13. 4 dozen sturdy corn tortilla chips
  1. 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, jalapeño, red onion, capers and chopped cilantro and season with salt and pepper.
  2. 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.
Make Ahead
The smoked salmon tartare can be refrigerated for up to 1 day. Bring to room temperature before serving.
To make your own garlic paste, roast 3 unpeeled garlic cloves with 1 teaspoon of olive oil in a foil packet in a preheated 350¯ oven for about 45 minutes. Let the garlic cool slightly, then mash it.