Smoked Salmon Tartare with Asparagus and Dill
A quick, elegant no-cook tartare of smoked salmon, crisp asparagus, and fresh dill, finished with a creamy dollop and briny capers. Perfect for a light lunch or starter.
- Total time
- 15 min
- Servings
- 2
- Calories
- 320
- Protein
- 24g
Ingredients
- 8 oz smoked salmon
- 8 spears asparagus
- 4 oz cream cheese
- ¼ cup fresh dill
- 2 tbsp capers
- 1 lemon
Instructions
- 1
Trim the woody ends from the 8 asparagus spears and slice them thinly on the diagonal. Place in a bowl with the juice of 1 lemon and a pinch of salt; toss and set aside.
- 2
Chop the 8 oz smoked salmon into small dice and place in a mixing bowl. Add the asparagus, 2 tbsp capers, and 3 tbsp chopped dill (reserve a little for garnish).
- 3
Stir in the 4 oz cream cheese until just combined, keeping some texture. Taste and add black pepper if desired.
- 4
Divide the tartare between two plates, shaping it into neat mounds. Top each with a spoonful of extra cream cheese, a sprinkle of reserved dill, and a few whole capers. Serve immediately.
- 5
Optional: add a pinch of chilli flakes or a drizzle of olive oil for extra flavor.
Tools you’ll need
- cutting board
- chef's knife
- mixing bowl
- spoon
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