Herbed Salmon Tartare with Chips


This is a great tartare for people who aren’t sure if they like raw fish, since it combines both fresh and hot-smoked salmon, which, along with cucumber, cornichon and crème fraîche, give it an appealing range of textures. Slideshow: More Salmon Recipes 

Herbed Salmon Tartare with Chips
Photo: Ditte Isager
Active Time:
15 mins
Total Time:
45 mins


  • 1 English cucumber—peeled, seeded and cut into 1/4-inch pieces

  • Fine sea salt

  • Pepper

  • 8 ounce skinless salmon fillet, finely chopped

  • 8 ounce skinless hot-smoked salmon fillet, finely chopped

  • 1/2 cup finely chopped chives

  • 1/2 cup finely chopped dill sprigs

  • 12 cornichons, finely chopped

  • 1 small shallot, finely chopped

  • 1 tablespoon fresh lemon juice

  • 3/4 cup crème fraîche

  • Potato chips or crostini, for serving


  1. In a colander set over a bowl, toss the cucumber with 2 teaspoons of sea salt and let stand for 30 minutes. Rinse the cucumber well and pat dry with paper towels.

  2. Transfer the cucumber to a medium bowl and stir in the fresh salmon, hot-smoked salmon, chives, dill, cornichons, shallot and lemon juice. Gently fold in the crème fraîche until just incorporated. Season with salt and pepper and serve with potato chips or crostini.

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