Texas Smoked Salmon Tartare
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. More Fast Hors d'Oeuvres
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.