Smoked salmon tartare recipe for a refreshing starter
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Oct 2025
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This high-protein smoked salmon tartare is a sophisticated yet simple dish that beautifully showcases the delicate flavours of fresh ingredients. With tender pieces of smoked salmon enhanced by the zestiness of lemon and a hint of smokiness from paprika, it’s a refreshing option that’s perfect for a light starter or an elegant canapé at gatherings.
Ideal for impressing guests or enjoying a quick lunch, this tartare pairs wonderfully with crispy potato chips for an appealing contrast in texture. Packed with protein and healthy fats, it not only satisfies the palate but also provides a nutritious boost, making it a delightful addition to any meal.
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Ingredients for Smoked salmon tartare
225 g smoked salmon, cut into 0.5 cm pieces
45 g green peppercorns in brine or capers, drained, finely chopped
10 g finely grated lemon zest
2.5 g smoked paprika
80 ml crème fraîche
potato chips, for serving
How to make Smoked salmon tartare
Toss the salmon, peppercorns, lemon zest, and paprika together in a medium bowl until well combined.
Gently fold in the crème fraîche until just mixed; the mixture should remain loose — avoid pressing it together or chilling it.
Transfer the mixture to a serving bowl.
Serve with potato chips on the side.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
17 Oct 2025 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors

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