I call this an apple tartare because you actually cut the apple so small that it looks exactly like a steak tartare.
I often offer this salad to friends both as finger food or as a salad – see photos. The basic recipe is always the same - very small diced apple in a mustard, honey, dill and fresh ginger sauce, served with smoked salmon.
For the finger food version I use leaves like little boats, so my choice is usually small chicory leaves.
For the salad, I make a base of apple tartare and add the salmon on top. —Maria Teresa Jorge
thin slices of smoked salmon
green apples, peeled and cored
Chicory heads (for fingerfood option)
grated fresh ginger
fresh dill removed from stalk
Extra dill for decorating
Greek yoghurt for decorating
In This Recipe
Put all the ingredients in a bowl and mix very well. I put no salt in the sauce because normally the smoked salmon has enough and I like to enhance the sweet and salty mixture.
Dice the peeled and cored apple in very small cubes, about 0,2 inches. Add them immediately to the sauce and toss to coat.
Cut the slices of salmon in strips and if they are very long, cut them in half. I use this method so that when one is eating, it's easier to bite through or you may end with a huge piece of salmon all in one go!
Finger food version
Put some apple tartare in a leaf, add some cut up smoked salmon on top, a teaspoon of plain Greek yoghurt and a small sprig of dill. Add a wedge of lemon, red peppercorns and serve.
Plated Salad version
On a plate put some apple tartare, cover with sliced salmon, a dollop of Greek yoghurt and a sprig of dill. Sprinkle with red peppercorns and serve with a wedge of lemon.
Serving the salad in a plate or bowl for several people:
Mix part of the salmon in the apple tartare and finish the top of the bowl with the remaining salmon and pink peppercorns.