Smoked Salmon Tartar



  • 1/4 cups Olive oil
  • 1 teaspoon Dijon
  • 1 teaspoon Balsamic vinegar
  • 1 teaspoon Apple vinegar
  • 1 teaspoon of chopped garlic
  • Salt and pepper to taste

Salmon Tartar:

  • 6 large freshly golden toasted crostinis or up to 18 smaller ones (you can use store-bought crostini, or to make your own simply cut slices of artisan bread, brush with olive oil and bake at 350° until golden brown).
  • 8 oz of SeaBear Smoked Sockeye Salmon (Nova/lox style preferred, but can also use Northwest style) finely diced or chopped (to approx. ½” in size)
  • 1 ½ T of Cilantro, lightly chopped (not too fine)
  • 3 T of Shallots, chopped finely
  • 1/2 teaspoon of Jalapeños, chopped finely
  • 2 teaspoons of garlic, chopped finely
  • 1 T lime juice


To prepare the Vinaigrette:

  1. In a bowl, place Dijon, salt, pepper and garlic.
  2. Begin to add oil slowly, whipping briskly with a wire whisk. After adding half the oil, stop and add 1/2 of the vinegar.
  3. Slowly add remaining oil, again whipping briskly as you go. Taste, add some/all of the remaining vinegar until the dressing is to your liking.

To prepare the Smoked Salmon Tartar:

  1. In a mixing bowl, place Seabear Smoked Sockeye Salmon, Shallots, Cilantro, Garlic, Jalapeños, and Lim.
  2. Add 3 teaspoons of dressing to start and toss gently until dressing is absorbed. Add additional dressing if desired. Add salt and pepper to taste, if desired
  3. Serve Tartar with warm Crostinis.

Serves 6.

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