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Smoked Salmon Tartare with
Horseradish Cream

 
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La Belle Cuisine

 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.

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