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Epicurious
Bon Appétit

Smoked Salmon Tartare

By Lane Harlan

5.0

(1)

A bowl of salmon tartare sits atop a mound of ice in a larger bowl.
Photograph by Chris Bernabeo, food styling by Lauren Stanek

This appetizer relies on two kinds of salmon—raw and cold-smoked—to achieve a simple but elevated result with a brighter flavor balance and subtler smokiness. (If you can’t find sushi-grade salmon near you, you can use all smoked salmon to great effect). For easier cutting, slice the fish while it’s fridge-cold. And taste and season as you work—salt levels vary in smoked salmon. Aim for a not-so-salty cracker to serve alongside.

What you’ll need

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