Smoked Salmon Tartare with Potato Cakes

Smoked Salmon Tartare with Potato Cakes

Serve: 6

  • 1/2 pound sliced smoked salmon, cut into 1 inch squares

  • 2 large Yukon Gold potatoes, peeled

  • 2 ounces sevruga caviar

  • 1 large shallot, finely diced

  • 1 bunch fresh chives, minced

  • 6 tablespoons creme fraiche

  • 1 tablespoon extra-virgin olive oil

  • 2 tablespoons unsalted butter

  • 4 tablespoons unsalted butter, melted and skimmed of foam

  • Freshly ground pepper and Kosher salt


  1. Melt the 2 tablespoons of butter over medium heat in a small saute pan.

  2. Add the shallot, reduce the heat to low, and cook gently for about 5 to 7 minutes until the shallot is soft.

  3. Remove from the heat and let cool.

  4. Grind the salmon using a food grinder with fine disk. Or chop the salmon into fine dice using sharp knife.

  5. Combine the ground salmon, shallot, chives, and olive oil in a small bowl and stir well.

  6. Season to taste with salt and pepper and set aside.

  7. Preheat the oven to 325 degrees F.

  8. Slice the potatoes very thinly and dry between paper towels.

  9. Line the bottom of a baking sheet with parchment paper, and brush the parchment with some of the melted butter.

  10. Overlapping 3 or 4 potato slices for each circle, create eighteen 4 inch diameter circles on the parchment. Brush the potato circles with the remaining melted butter and season with salt and pepper.

  11. Bake for 10 to 15 minutes until the potato circles are golden brown.

  12. Carefully remove the potato cakes from the parchment and place on paper towels to dry.

  13. Place a potato cake on each of 6 plates and top with 11/2 tablespoons of the salmon tartare and 1 teaspoon creme fraiche.

  14. Top each with a second potato cake and another 11/2 tablespoons tartare and a second teaspoon of creme fraiche.

  15. Cap with a third potato cake and garnish with a piped rosette or a small dollop of creme fraiche and a teaspoon of caviar.

More about Smoked Salmon Recipes

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