Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Liza Jernow
If you love beef tartare but don’t love the idea of leaving a bowl of raw beef out at a cocktail party, this recipe is for you. Smoked salmon is a party-friendly alternative that can take the spicy crunch of pickled green peppercorns. Serve it with potato chips and everyone will be happy.
Recipe information
Total Time
15 minutes
Yield
10–12 servings
Ingredients
8
oz. smoked salmon, cut into 1/4" pieces
3
Tbsp. green peppercorns in brine or capers, drained, finely chopped
2
tsp. finely grated lemon zest
1
/2 tsp. smoked paprika
1
/3 cup crème fraîche
Potato chips (for serving)
Need to make a substitution?
Preparation
Toss salmon, peppercorns, lemon zest, and paprika in a medium bowl until combined. Gently fold in crème fraîche until combined (the mixture should be loose—don’t press it together and don’t chill it). Transfer to a serving bowl. Serve with potato chips alongside.