Smoked Salmon and Dill Kind of Tartare
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Hands up if you love salmon.
I can see all your hands up. Because salmon is rich, fatty, delicious and pretty good for you too. Hurray for salmon.
But it can be boring, looking for new ways to eat it. Especially tinned salmon.
Well, feast your eyes on this...
While this is rich and tasty, with the fatty smokiness of the salmon, a clean aniseed flavour from the dill and a little spritz of citrus to lift everything up, all I've really done here is jazzed up a tin of salmon with a little chopped smoked salmon and stirred in some shredded herbs. Easy.
Eat it as it is, straight from the bowl (as I did), or in a salad. Or on top of a celeriac cake as shown above.
Oh, and I know a real tartare is all raw but the taste and texture here is pretty similar.
Give it a try.
Smoked Salmon and Dill Tartare
100g canned salmon (skinless and boneless - or mash up the bones in it, your choice)
3 slices of smoked salmon, chopped into small pieces
2-3 tbsp fresh dill, quite finely chopped
1 spring onion, chopped finely
juice of 1 lemon
Mix all of the ingredients in a bowl until well-combined and have a taste. Add a little more lemon juice if you think it needs it. You probably won't need salt, as the smoked salmon is already quite salty. Serve on your favourite crackers, plantain chips or mix into a crunchy, leafy salad.
Looking for more AIP and paleo resources? Check out my ebook SPICE, which has over 90 AIP compliant, paleo recipes that will inspire you to use herbs and spices in your cooking in different and tasty ways. And don't forget The Autoimmune Paleo Cookbook, by Mickey Trescott - a great book to start you off on AIP and one of my favourites.
This recipe was shared on the Little Bites of Beauty AIP Christmas Recipe Party - go check it out for more AIP inspiration!