An Atlantic salmon leaps out of the water...
Bill Curtsinger/National Geographic
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Smoked Salmon Tartare with
Horseradish Cream

“You can contemplate food on an intellectual level, but ultimately it is a
sensuous experience and it is perhaps best to enjoy it that way.”
~ Charlie Trotter

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 SeaBear.com -  Nova Style
Smoked Salmon

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Sockeye salmon, also called red salmon
Paul Nicklen/National Geographic Image Collection
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  Smoked Salmon Tartare with
Horseradish Cream


Charlie Trotter
Cooks at Home
by Charlie Trotter, 2000, Ten Speed Press

Serves 4

3 tablespoons olive oil
12 thin 2-inch-diameter circles sourdough bread
1/4 cup heavy whipping cream
1 tablespoon finely grated fresh horseradish
2 teaspoons finely chopped fresh chives
Salt and freshly ground black pepper
3/4 cup finely diced smoked salmon
3 tablespoons chopped fresh chervil
1 1/2 tablespoons chopped capers
1 1/2 tablespoons chopped shallots

To prepare the bread:  Preheat the oven to 350 degrees F. Using 2 tablespoons of the olive oil, brush each side of the bread circles with oil
and place on a baking sheet. Toast in the oven for 10 minutes, or until
golden brown. Remove from the oven and set aside.
To prepare the cream:  Place the cream in a small bowl and whip with
a whisk for 2 minutes, or until soft peaks just begin to form. Stir in the horseradish and chives and season to taste with salt and pepper.
To prepare the salmon:  Place the salmon, chervil. Capers, shallots and
the remaining 1 tablespoon olive oil in a small bowl and mix thoroughly. Season to taste with pepper.
Place 3 pieces of the toasted sourdough in the center of each plate and
top with a small spoonful of the horseradish cream. Spoon some of the smoked salmon tartare over the cream, top with freshly ground black
pepper, and serve immediately.

Insights:  If you prefer to pass these appetizers rather than serve
them on a plate, use 24 circles of bread only 1 inch in diameter
and proceed as directed.

Featured Archive Recipes:s
Charlie Trotter's Smoked Salmon Canapés
Smoked Sockeye Salmon Cheesecake
Warm Bay Scallop Mousse with Arugula
Wild Mushroom and Crab Cheesecake
 

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