Salmon 'Tartare' Spread

Salmon 'Tartare' Spread

Made  times

"Start everyone with a glass of bubbly and this Salmon 'Tartare' Spread served on kettle-style potato chips, sesame crackers or toasts."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


servings 54 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 54 kcal
  • 3%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 0.6g
  • < 1%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 280 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  1. Pulse capers, until coarsely chopped, in a food processor fitted with a steel blade. Add salmon, dill, oil and lemon zest; pulse until salmon is finely chopped and well-mixed. Stir in red onion. Serve with kettle-style potato chips, sesame crackers or toasts. If you assemble the hors d'oeuvres (rather than letting guests make their own), top each tartare-covered toast or chip with a thin slice of lemon, rind and all.


  • Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.



I loved this recipe - it was so easy to make and it was a huge hit at our dinner party. I didn't change anything from the original recipe, and ot

First of all, this was really salty! Secondly, I felt there was too much lemon zest. I won't make this again, but I enjoyed trying it.

Love this! So easy and was a huge hit on toast. Will make again!

Delicious. Will make again. A nice, cool dish in summer. Ate with pretzel crackers. I did not think it was too salty. Too salty could be caused by the salmon (if the person who smoked it left i...

It was meh and salty. I used it with BBQ Kettle chips. I highly recommend making this earlier enough to give the flavors time to meld. It was definately better the next day.

From around the web