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Scandinavian

Gravlax Tartare on Spoons

Finely diced cured salmon with crème fraîche and caviar on tasting spoons

canapeMediumScandinavian
Prep30 min0Total30 minServes24Tempcold
✓ gluten-free
⚠ Contains: 🐟 Fish, 🥛 Dairy
Recipe
Ingredients
  • 12 ozgravlax or smoked salmon(finely diced)
  • 2 tbspminced shallot
  • 1 tbspcapers(chopped)
  • 1 tbspfresh dill(chopped)
  • 1 tbsplemon juice
  • 1 tbspolive oil
  • 0.5 cupcrème fraîche
  • 2 ozsalmon roe or caviar
  • 24tasting spoons(ceramic or porcelain)
  • dill fronds(for garnish)
Make Ahead

Prepare tartare up to 4 hours ahead. Assemble on spoons just before serving.

Instructions
  1. 1Combine diced salmon, shallot, capers, dill, lemon juice, and olive oil
  2. 2Season with pepper - salt carefully as salmon is already cured
  3. 3Refrigerate 30 minutes to meld flavors
  4. 4Arrange tasting spoons on serving tray
  5. 5Place small mound of tartare on each spoon
  6. 6Top with small dollop of crème fraîche
  7. 7Finish with salmon roe and dill frond
  8. 8Serve immediately
Notes
Pro Tips

Dice salmon into uniform small cubes for best texture. The tartare should be well-chilled. Crème fraîche is tangier than sour cream and preferred here. Salmon roe is more affordable than sturgeon caviar but equally beautiful. Assemble just before serving so spoons stay clean.

History & Origin

Gravlax tartare elevates the Scandinavian cured salmon tradition into an elegant one-bite presentation. The tasting spoon format became popular in fine dining for allowing complex flavors in a single, precise portion. It's the ultimate luxury canapé.

Cocktail Pairings
Pairs Well With
vodkachampagneaquavitwhite-wine
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Scandinavian◆Medium