Jigger & Joy - Secrets of the speakeasy, Spirit of the pub
← Back to Recipes
canapeMediumScandinavian

Gravlax Tartare on Spoons

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

⏱️ Prep: 30min0⏰ Total: 30min👥 Serves: 24🌡️ cold
✓ gluten-free
⚠️ Contains: 🐟 Fish, 🥛 Dairy

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

💡 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

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.

🍸 Pairs Well With

Also pairs well with:

vodkachampagneaquavitwhite-wine