Salmon 'Tartare' Spread

Salmon 'Tartare' Spread

5

"Start everyone with a glass of bubbly and this Salmon 'Tartare' Spread served on kettle-style potato chips, sesame crackers or toasts."
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Ingredients

servings 54 cals
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Original recipe yields 10 servings

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Nutrition

  • 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

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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.

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Directions

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  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.

Footnotes

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

Reviews

5

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.