This twist on the classic beef tartare draws on many of the usual accompaniments for smoked salmon but puts them all together in one dish, perfect for a brunch spread or to spread on a piece of dark pumpernickel for a fast workday breakfast.
Ingredients
- 2 tablespoons roughly chopped red onion
- 1 tablespoon jarred capers plus 2 teaspoons brine
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 2 teaspoons lemon zest
- 1 tablespoon fresh dill or 1 teaspoon dried dill, plus more for garnish
- 8 ounces smoked salmon
- Freshly ground black pepper
- 1 lemon quarter
Directions
Step 1
Place the red onion, capers and brine, olive oil, zest, and dill in a small food processor; pulse until combined and transfer to a mixing bowl.
Step 2
Mince the smoked salmon by hand on a cutting board (see Quick Kitchen Nugget in our weekly newsletter) and add to the bowl; mix well. Note: You can mince the salmon in the processor after you chop the other ingredients, but use the pulse function and check the mixture frequently so that it doesn’t turn into a paste. Taste and season with black pepper as desired. Finish with a squeeze of lemon, a drizzle of olive oil, and a sprinkle of dill.
Yields 6 portions