This smoked salmon and avocado tartare is an easy, elegant starter that needs no cooking. Creamy avocado and smoked salmon are layered with cream cheese and seasoned with chives and lemon zest for a pretty appetizer that's ready in just 15 minutes. It's perfect for Christmas, New Year's Eve, or any dinner party, and you only need 5 ingredients!
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This smoked salmon avocado tartare is a perfect elegant appetizer for Christmas, Valentine's Day, or New Year's Eve if you're having a seafood menu. But it's actually perfect for any kind of dinner - formal or informal. Find more in this post 20 Delicious Smoked Salmon Recipes for Christmas.
It's quick and easy and it tastes delicious (of course, you can't go wrong pairing smoked salmon with cream cheese and avocado!). vocado with smoked salmon is a classic pairing, and this tartare turns it into a make-ahead starter that's as easy as it is impressive.
If you like this recipe, try also the Smoked Salmon Appetizer Canapes, and Tuna and Lime Tartare. This recipe would pair well with the Limoncello Prosecco Drink.
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What is Smoked Salmon Tartare?
Tartare, in general, indicates a dish of raw protein (either red meat or fish) marinated and chopped finely and usually accompanied by other side ingredients to enhance the flavor. The most famous is the beef tartare, but I also love seafood variations, like Tuna Tartare and Salmon, either fresh or smoked.
Smoked salmon tartare is a chilled appetizer of finely diced smoked salmon mixed with seasonings like lemon zest and chives. Unlike traditional tartare made with raw salmon, this version uses ready-to-eat smoked salmon. If you don't feel confident using fresh fish due to the health risks, smoked salmon is the best alternative. It's ready in minutes and so delicious!
The best way to serve Salmon Tartare
This type of tartare is served in layers with avocado and cream cheese, but you can also serve the 3 ingredients separately on the dish. There are many ways of serving a tartare, but my favorites are either inside a glass or using a pastry ring on a plate to then remove it at the last minute, leaving a nice tower of ingredients.
I top the tartare with some lemon zest and chives, but you also top it with sesame seeds, cayenne pepper, fresh dill, and so on. You can also add some lemon wedges to the plate so your guests can add more lemon juice if they prefer it more tangy.
This recipe can be either used for 2 large portions or 4 small portions. Make some tests with the quantities to find the perfect size of glasses or pastry rings for the servings.
Ingredients and Substitutions
- Smoked Salmon. There are several types of smoked salmon available, and also several other smoked fish like trout. For this recipe, I prefer to use natural smoked salmon. You can also use fresh salmon to make a proper tartare, but make sure to accurately follow the safety instructions to eat raw fish.
- Avocado. Avocado has a mild flavor and creamy texture that complements the smoked salmon beautifully. Add some lemon or lime juice to give it an extra kick.
- Cream Cheese. It gives a fresh contrast between avocado and salmon. Make it more aromatic with chives, lemon zest, and minced red onion for a perfect combo. You can also substitute it with sour cream or crème fraîche.
Instructions
Mash the avocado with lemon juice, salt, pepper, and a pinch of cumin. (1)
In a small bowl, mix the finely chopped chives with the cream cheese. (2)
Chop the smoked salmon and season it with lemon zest, salt, and black pepper. (3)
Assemble the tartare by spreading a layer of avocado, one of cream cheese, and one of smoked salmon in a pastry ring onto the plate. Remove the ring and serve. (4)
FAQ & Tips
You can prep the salmon and the cream cheese in advance, then mash the avocado and assemble it at the last minute before serving. I do not recommend preparing the whole dish much in advance as the avocado would turn brown.
You can substitute the cream cheese with dairy-free cream cheese or omit it altogether serving only the avocado and smoked salmon in two or more layers.
You can store leftovers in an airtight container in the fridge for 1-2 days. The avocado might turn brown but it will still be edible. I do not recommend freezing the leftovers.
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If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★
📖 RECIPE
Ingredients
Method
- First, grate the lemon zest and set it aside. Cut the avocado in half, scoop out the pulp and roughly chop it, toss it in a food processor and immediately add the juice of ½ lemon so it doesn't turn brown.
- Season with salt, black pepper and a pinch of cumin and blend it until it's reduced in small chunks (or if you prefer you can blend it until it's smooth and creamy). Alternatively, you can also mash it with a fork.
- With a spoon or a sac-a-poche, fill the bottom of a glass (or use a pastry ring on a plate) with the mashed avocado.
- Finely chop the chives and mix them with the cream cheese. Add it on top of the avocado.
- Chop the salmon and season it with the lemon zest (to taste) and black pepper. Add it on top of the cream cheese.
- Serve the tartare with grated lemon zest and toasted tortillas or saltine crackers on a side.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Chantal says
Can you make it ahead of time?
Jessica Montanelli says
Hi Chantal, You can definetely make it a few hours in advance and keep it in the fridge, but not too long as the avocado may oxidize and brown with time.
sue|theviewfromgreatisland says
This is absolutely beautiful! I can imagine all sorts of pretty variations, too 🙂
Jessica says
Thank you! Yes, it is really versatile! 🙂