Author Notes
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
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Ingredients
- Salad
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12
thin slices of smoked salmon
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2
green apples, peeled and cored
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Red peppercorns
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Fresh dill
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1
lemon
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2
Chicory heads (for fingerfood option)
- Sauce
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1 cup
Greek yoghurt
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3 teaspoons
Dijon mustard
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3 teaspoons
honey
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2 teaspoons
grated fresh ginger
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1 tablespoon
fresh dill removed from stalk
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Extra dill for decorating
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1/2 cup
Greek yoghurt for decorating
Directions
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Sauce
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.
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Apple Tartare:
Dice the peeled and cored apple in very small cubes, about 0,2 inches. Add them immediately to the sauce and toss to coat.
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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!
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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.
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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.
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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.
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