Recipe by mersaydees
Based on a recipe from Anna-Maija’s and Juha Tanttu’s book, Food from Finland. Short of knowing a fisherman, I get my salmon for this from a reliable sushi-grade fish monger. In Portland, Maine, this would be Brown’s Trading Company. If anyone in Maine knows of another reliable source, please let me know!
Top Review by evelyn/athens
OMG! This was just superb! I went to the fishmonger this morning to pick out a piece of very fresh salmon so that the tartar would not suffer from an overly-fishy flavour. The dressing is lovely and creamy and not overpowering of the fresh fish in any way although, truth be told, I did add way more lemon that what is called for in the recipe (I am Greek and do love to use lemon!). The dill is the perfect herbal note for this refined dish. Perfect cooling food to eat on a typically hot, Greek, summer day.
- 400 g salmon, lightly salted and diced into tiny cubes
- 1 tablespoon dill, finely chopped
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream or 1 tablespoon creme fraiche
- 1 tablespoon cream
- 1⁄8 teaspoon lemon juice
- fresh ground white pepper
- fish roe
- dill sprigs
- black bread or white bread, toasted
Directions See How It's Made
- Mix first 5 ingredients in a bowl. Season with lemon juice, white pepper, and salt, if necessary. Check the seasonings.
- Form the mixture into serving portions just as you would beef steak tartare.
- Decorate with fish roe and springs of dill.
- Serve with toast.