* I love the creamy texture of Atlantic salmon for this recipe. It's also the mildest salmon and therefore will appeal to more people.
* Our favorite is to serve it on rye or pumpernickel bread.
* Garnish with fresh dill and top with salmon roe for a festive look at your next party!


* 1 pound Atlantic salmon, boned and skinned
* 2 tablespoons creme fraiche
* 2 tablespoons extra virgin olive oil
* 2 tablespoons capers
* 1 1/2 tablespoons red onion, chopped
* 1 teaspoon fresh dill, chopped
* 1 teaspoon lemon zest
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* couple of fresh dill sprigs for garnish
* 1 ounce salmon roe for garnish (optional)


* The texture of the tartare is better if the salmon is coarsely chopped by hand.
* Mix all ingredients in a bowl and gently mix in the salmon.

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