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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
Dean Fearing
November 2007

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Credit: © John Kernick

Recipe Summary test

total:
30 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

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