While tartare typically refers to raw fish or meat, I use smoked salmon in this recipe and pair it with the same elements found in a French salmon tartare. To me this is comfort food! This recipe is inspired by a spin on the dish I had at Thomas Keller’s restaurant, Bouchon, a number of years ago. The cured fish retains the texture of the raw fish while making it a great option for those who don’t like raw fish or for those in areas where sushi-grade fish is inaccessible.
Heat oven to 350ºF (180ºC). In a small bowl stir together the poppy seeds, sesame seeds, salt, onion powder and garlic powder then set aside.
Add olive oil to a shallow bowl. Dip one side of each bagel round in the olive oil and arrange in a single layer on a baking sheet. Sprinkle 2 teaspoons of the everything bagel seasoning mixture evenly over the top. Bake the rounds until they are crisp, about 16 minutes. Let cool completely and store in an airtight container until ready to use.
In a medium bowl stir together the salmon, olive oil, shallot and half the chives.
Use a 3” cookie cutter or biscuit cutter and pile the salmon inside to shape it. Carefully lift the cookie cutter off the salmon.
Top with the crème fraîche, remaining chives, dill and lemon zest. Serve with the bagel crisps on the side.
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A very easy and delicious starter! The prep for the salmon was very quick, perhaps 5 mins. You could always swap out the bagel crackers for sure bought ones if you were running out of time. This is a very impressive looking starter which tastes delicious. Can prepare a few hours in advance and plates up very quickly. Next time I might add some cornichons on top too. If you cannot buy creme fraiche (hard to find in Australia) I would suggest cream cheese instead with an extra drizzle of lemon juice.