Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Liza Jernow
If you love beef tartare but don’t love the idea of leaving a bowl of raw beef out at a cocktail party, this recipe is for you. Smoked salmon is a party-friendly alternative that can take the spicy crunch of pickled green peppercorns. Serve it with potato chips and everyone will be happy.
- Yield
- 10–12 servings
- Active Time
- 15 minutes
- Total Time
- 15 minutes
Ingredients
- 8 oz. smoked salmon, cut into 1/4" pieces
- 3 Tbsp. green peppercorns in brine or capers, drained, finely chopped
- 2 tsp. finely grated lemon zest
- 1/2 tsp. smoked paprika
- 1/3 cup crème fraîche
- Potato chips (for serving)
Preparation
- Toss salmon, peppercorns, lemon zest, and paprika in a medium bowl until combined. Gently fold in crème fraîche until combined (the mixture should be loose—don’t press it together and don’t chill it). Transfer to a serving bowl. Serve with potato chips alongside.
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