“This is a significant spin on the classic dish beef tartare, where raw meat is chopped and mixed with tangy flavorings and displayed in patty-like form on a plate. In this version, finely chopped smoked salmon replaces the beef, and the tartare mixture is spooned on to palate-refreshing slices of cucumber making a decadent appetizer.”—Eric Akis

Smoked Salmon Tartare on Cucumber Rounds
Eric Akis, Everyone Can Cook for Celebrations

¼ pound smoked salmon, finely chopped
3 Tablespoons finely chopped red onion
1 Tablespoons capers, finely chopped
1 Tablespoon extra virgin olive oil
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
Freshly ground black pepper to taste
2 teaspoons chopped fresh dill
20 English cucumber slices cut ½ inch thick

Place the salmon, onion, capers, oil, lemon juice, mustard, pepper and dill in a bowl and gently mix to combine. Use a small spoon or melon baller to scoop out some of the center portion of each cucumber slice. Mound 2 teaspoons of the smoked salmon tartare in the center of each cumber slice and arrange on a serving tray.

Eric’s options: These bites can be made several hours in advance; cover and refrigerate until you’re ready to serve. Instead of smoked salmon, use smoked tuna to make the tartare. You can find smoked tuna, which is usually frozen (thaw before using), at specialty seafood stores and some supermarkets.

Makes 20 appetizers.

MF&L Staff at Maine Food & Lifestyle magazine.