1 hour ago
Monday, December 30, 2013
I have made so many different versions of smoked salmon tartare over the years.
I usually fill them into cucumber cups, but I was smitten with these pre-made mini pastry cups and knew I would find a good use for them.
This is a lighter version than my usual, since it has no mayo.
It's zingy and holds up well in the mini shells.
These can be made 2 hours before, but wait till the last minute to dab on the creme fraiche.
6 oz. of good quality smoked salmon, chopped fine
2 tsp French grainy mustard (the kind with the seeds)
1 tbsp capers
1 tbsp minced red onion
juice of a fresh lime
handful of fresh cilantro, chopped
1/2 ripe avocado, cut into small dice
1 tsp olive oil
creme fraiche, lime zest and cilantro for garnish
Mix all ingredients together in a bowl and carefully spoon into pastry cups or cucumber cups.
Can be refrigerated at this point (but if using cucumbers, only make an hour before or they will get soggy).
Dot with some creme fraiche, lime zest and a cilantro leaf to garnish.
I wish you all a Happy and Healthy New Year!