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
Dean Fearing
November 2007
Gallery
Credit:
© John Kernick
Recipe Summary
Ingredients
Directions
Make Ahead
The smoked salmon tartare can be refrigerated for up to 1 day. Bring to room temperature before serving.
Notes
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.