Smoked Salmon Tartare #1

Smoked Salmon Tartare #1 Ingredients

1 lb Light smoked or raw salmon	3 tb Finely chopped yellow onion
1/2 cn (2-oz flat) anchovies; (from	1/8 ts Fresh ground black pepper
1 Raw egg	1 tb Chopped capers
1 tb Dijon mustard (Grey Poupon	2 tb Olive oil
1 ds Worcestershire sauce; to	Thin rye crackers

Instructions for Smoked Salmon Tartare #1

SERVES 6-8 This is a wonderful snack or cocktail party dish. It is typical of the cuisine of the Pacific Northwest, but you must understand that by smoked salmon I do not mean that dry stuff, which is nothing but grainy strings. The salmon that I use for this dish is almost coldsmoked . . . in the East you would probably call it lox. Be sure the salmon is skinless and boneless. I like a mixture of two kinds, raw and light-smoked. Chop the salmon and anchovies in a medium-sized food processor for just a few seconds. We dont want a paste but a coarse chop. Place the mixture in a bowl. Mix all other ingredients together and blend with the fish. Chill before serving. Spread on thin rye crackers as a first course. From . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: FishCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Anchovies	Caper	Dijon Mustard	Egg
Olive Oil	Onion	Salmon	Worcestershire sauce

Seafood Anchovies Mustard Olive oil Onion Salmon Fish

for flavor and categorization

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