Salmon tartare on pumpernickel

title="Salmon tartare on pumpernickel"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-tartare-on-pumpernickel.jpg" srcset="https://img.taste.com.au/nTRLTGnB/w720-h480-cfill-q80/taste/2016/11/salmon-tartare-on-pumpernickel-5887-1.jpeg 720w, https://img.taste.com.au/1EweUD-c/w643-h428-cfill-q90/taste/2016/11/salmon-tartare-on-pumpernickel-5887-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salmon tartare on pumpernickel"
/>

(1) Rate it

• 1:15 Prep


• Makes 26


• Capable cooks

Serve fresh salmon on pumpernickel rounds for quick and easy finger food.

Featured in
Celebrations, Everyday easy

Ingredients

• 2 (about 400g) skinless salmon fillets, finely chopped


• 1/2 small red onion, finely chopped


• 2 tablespoons drained capers, coarsely chopped


• 1 tablespoon coarsely chopped fresh dill


• 2 teaspoons horseradish cream


• 2 teaspoons vodka


• Sea salt flakes & freshly ground black pepper


• 1 avocado, halved, stone removed, peeled, finely chopped


• 1 x 250g pkt cocktail pumpernickel rounds (Delba brand)


• Small dill sprigs, to garnish

Method

• 
  
  
  Step 1
  
  
  
  
  Combine the salmon, onion, capers, dill, horseradish and vodka in a medium glass or ceramic bowl. Taste and season with sea salt and pepper. Cover with plastic wrap and place in the fridge for 1 hour to chill and develop the flavours.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Add avocado to the salmon mixture and gently toss to combine. Spoon the salmon mixture among pumpernickel rounds. Garnish with dill and arrange on a serving platter. Serve immediately.
  
  
  

• Author: Sarah Hobbs


• Image credit: Chris Court


• Publication: Australian Good Taste

Source: taste.com.au