(En Français plus bas)
I prepare this quite often when I have a dinner party at home or at friends’. This is the one dish they all ask me to prepare for them! You can prepare this a day or two before serving so it is the perfect dip or appetizer if you are hosting a party. You won’t have to worry about it the day of, when you are running around doing other things… It is both extremely easy to make and everybody absolutely loves it (especially men I find…):
Ingredients (serves 8 to 10 as an apéritif dip – 6 as an appetizer):
- 1 red onion
- 3 big table spoons of heavy cream
- 6 medium slices of smoked salmon (preferably Scottish)
- 2 or 3 salmon steaks raw (sushi grade!)
- 1 fist full of chopped chives
- 1 teaspoon tabasco (My friends in New Orleans can get as creative as they want with their own choice of hot sauce :0)
- 2 big table spoons of trout eggs (NOT SALMON. THEY BREAK TOO EASY, don’t pop as much in your mouth and they are too fatty)
- Salt and pepper to taste
Steps:
- Chop both types of salmon in quarter inch cubes or even a little smaller (DO NOT mix in a blender!!!)
- Chop-up every other ingredients
- Mix everything up with the cream (reserve eggs)
- Add trout eggs at the end and mix carefully one more time (they are supposed to pop in people’s mouth not in the bowl!!!) – Save some for presentation. ET VOILA!
Stéphane’s tips:
- Do not use caviar either. If the eggs pop in the mix it will give an awful grey color to the dish. You may use Beluga as decoration if you really want to spend extra money for nothing:0)
- If you can keep the preparation in the fridge overnight, the flavors will really come out more
- I have eaten this up to 3 days after I made the original batch. Just keep it cool
- You can add a shot of vodka to the mix. It brings out all the other flavors even more
- 1 teaspoon of lemon or lime juice is also an option
- Once again, salmon eggs are too fat, to fragile and 2 to 3 times more expensive that trout eggs
Simplissime et délicieux, mes amis ne s’en lassent jamais!
Ingrédients pour 8 à10 à l’apéritif – 6 en entrée:
- 1 oignon rouge
- 3 grosses cuillères à soupe de crème épaisse
- 6 tranches de saumon fumé (de préférence écossais)
- 2 ou 3 steaks de saumon cru (qualité sushi!)
- 1 poignée de ciboulette hachée
- 1 cuillère à café de Tabasco
- 2 grosses cuillères à soupe d’œufs de truite (PAS de saumon. Ils cassent trop facilement, n’éclatent pas autant dans votre bouche et ils sont trop gras)
- Sel et poivre selon votre goût
Les étapes:
- Hacher les deux types de saumon en tout petits cubes (ne pas utiliser un mixeur!)
- Hachez tous les autres ingrédients
- Mélanger le tout avec la crème et le tabasco (sans les oeufs)
- Ajouter les œufs de truite à la fin et mélanger soigneusement une fois de plus (ils sont censés éclater dans la bouche, pas dans le bol!) – Gardez en un peu pour la présentation. ET VOILA!
MY FRENCH HEAVEN 
Stephane! Are you well?haven’t seen any posts so I was worri,Ed. I hope you are living a life of joie de vivre, and/or on holiday. Be well.
You are such a darling worrying about me. I have been teaching cooking to a lovely American Lady for the past two weeks and didn’t have much time to blog. I will post again very soon 😉 How are things with you? Busy I’m sure during the wedding season… 🙂
Whew! Glad to know you are having some fun and not drooping somewhere.
Everything is going slowly here. I have made some contacts and done a few events. Currently recovering from discovering I can’t consume lactose anymore. Yay! Another thing I can’t eat. Hopefully I’ll be back to banging on doors and getting more clients very soon (as in tomorrow.) 😉
I thought the same thing and so am glad to know that you are well and just busy! Your readers worry…
Thanks Heather! Your comment goes right to my heart 🙂
where oh where, are you? I miss seeing your periodic posts throughout the week. Hopefully all is well and you are off vacationing somewhere wonderful around the EU. 🙂
You are so sweet Cathy!! I haven’t disappeared. I have been teaching cooking and French to a lovely client for the past too weeks and didn’t have one second to myself. I will start posting again VERY soon! The weather here is finally great and there are many pictures and posts in store 😉
so glad to hear all is going well for you. Teaching cooking – what fun!
It’s beautiful to look at even before you tuck in!
ciao! a great success…it’s now a favourite…this recipe is just the best. i am serving this as a second plate, after spaghetti al liomone. perhaps, then a salad…i do like to serve salads last. any suggestions are much appreciated 🙂
thebestdressup
i just nominated you for a leibster award, your blog is awesome i love reading it, and TRYING to read it in french too!
http://healthaholics.wordpress.com/
Oh thank you soooo much! I feel very honored!!!
Magnifique! Looks delish. What’s a good wine to accompany the appetizer?
Any good dry white will do like a Pessac Leognan or a Graves…
This is a recipe with so much flavour. Yum!
It really is. Try it and let me know what you think. I think you’ll love it! 😉
Sounds like something to try. By the way did you see the article about the apartment in Paris that belonged to a woman who had locked it in 1940 and never returned? Her family just opened, it.
http://www.messynessychic.com/2012/05/09/the-paris-time-capsule-apartment/.
How fascinating!
Hi Stephane, I received a couple of nominations for blog awards recently and one of the rules is to pass it on to other bloggers we find inspiring, so……. you’re on my list! If you’d like to play along that would be lovely, if not, that’s quite okay too. For someone who is not that into cooking (me) I am quite addicted to your blog. I love your family stories and your photos too! Cheers
Why thank you so much! I feel very honored. An congratulations to you. It is truly well deserved!! 🙂 I loved your post on Ireland!
Thank you for this beautiful, simple post.
You are most welcome! Try it sometime and let me know what you think! 😉
Genius de combiner le saumon fumé avec le saumon frais! Looks delicious!
Try it and let me know what you think 🙂
Hi Stephane, It looks delicious. Though I am not a good cook, I am going to try this recipe. Merci beaucoup! Cheers, Mrs. J
Go for it! It’s very easy! 😉
Salut Stéphane, this looks really good and like something to try for sure!
You should. It’s fantastic! 🙂
yummy & intéressant… 🙂 je suis allée 4 fois au Japon, mais je n’ai jamais vu ou mangé de Tabasco, alors qu’ici régulièrement(5 ans aux USA “marquent”!)… 🙂 je vais essayer, car j’aime bien spicy… 🙂 My very best, have a great day and à+! 🙂
C’est mon rêve d’aller un jour au Japon!
Un de mes mets favoris! Un vrai délice ces petits oeufs de truite!
En plus c’est moitié moins cher que les œufs de saumon 😉
Oh my goodness! These pictures are mouthwateringly delicious looking.
🙂
I’ve made it several times since I first saw it, and it is the BEST!
You know you’ve arrived when you have your own personal recipe tester 🙂
The caviar is a special and essential touch, BTW.
Delicious! Salmon make my tastebuds sing!
Me too and it is always so pretty!
Beautiful recipe and inspiring images. Thanks for the big up to Scottish salmon – from a Scots-American living in Edinburgh.
It really is my favorite! 😉
Bonsoir Stéphane, I hope you let me practice some French here once in a while as I am pressured to improve my French (by Mr. H. who is from Lille). I warn you I will make mistakes. Also I speak better than I write… Je pense que ton tartare de saumon doit etre toujours un enorme success parce que les ingredients sont très interesantes. Et la photo es très beau comme toujours aussi.
Très bien chère Sofia! Je suis impressionné. Ça fait longtemps que tu apprends le Français? C’est une langue très difficile. Même moi j’ai du mal parfois… 🙂
J’ai vécu á Nouvelle Caledonia pendant 1 année quand j’étais plus petite.. et après, malheureusement je m’oublié comment parler en français parce que je n’utilises pas dans la vie quotidienne. Mais mon fiancé me fait parler plus pour pouvoir communiquer avec ses parent et frères. C’est pas possible que tu as du mal parfois! hehehe
When I find myself in a non-landlocked state and I trust the sushi-grade salmon, I will try this! In particular, I have a friend in San Diego who would be really excited to try it.
Until then, I’ll just have to hope for a party invitation 😀
Second best is frozen salmon from a good brand!
Good call!
😉
Oh, you ain’t kiddin’! I worship salmon tartare – might make this tonight. I devoted an entire chapter to salmon tartare in one of my books.
Truly one of my favorite recipes! 😉
simplement génial, faudra vraiment que j’essaye ça un jour prochain !
Tu devrais Ary. Je t’assure que ça va te rendre célèbre parmi ta famille et tes amis!