Elevate Your Fall Entertaining: Exquisite Fresh & Smoked Salmon Apple Tartare with Aged Cheddar

This exceptional salmon apple tartare masterfully blends vibrant, crisp, zesty, and creamy elements, creating an elegant appetizer that beautifully showcases the quintessential fruit of autumn. It’s a dish designed to impress, offering a sophisticated twist on classic fall flavors.

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As the crisp air of early fall descends, my kitchen becomes a sanctuary for celebrating the season’s bounty, particularly the glorious apple. While many gravitate towards comforting apple pies and other sweet treats, I find immense joy in incorporating apples into savory dishes. The right apple variety can introduce a delightful tartness, a satisfying crunch, and a layer of fresh flavor that elevates a dish from ordinary to extraordinary. Tart and crunchy varieties, in particular, are brilliant additions to everything from vibrant salads to hearty slaws, proving that apples are truly versatile culinary stars.

A few years ago, I embarked on a culinary quest to create an elegant appetizer—a captivating starter for a meal entirely dedicated to the humble apple. My search for a fresh, creative idea led me to a fascinating tartare recipe in a book celebrating the farmers and produce of Île d’Orléans. This charming island, nestled just 20 minutes from the bustling heart of Québec City, is often affectionately dubbed “Québec City’s pantry.” Despite its modest size, Île d’Orléans is predominantly rural and boasts an incredible agricultural heritage. From early June through late October, the island supplies a significant portion of the fresh fruits and vegetables found in Québec City’s vibrant farmers’ markets. By September, the apple reigns supreme, with over a dozen exquisite varieties harvested, including familiar favorites like MacIntosh and Cortland, alongside intriguing varieties such as Honey Crisp, Jonamac, and Royal Court, which were less known to me at the time.

Over time, I’ve experimented with many different apple varieties for this vibrant Salmon Apple Tartare, but one consistently stands out: the bright green Granny Smith. Its distinctive snappy crunch provides a welcome textural contrast, essential for a dynamic tartare. Furthermore, its pronounced tartness beautifully complements the rich, savory ingredients of the dish, creating a balanced flavor profile that’s both refreshing and complex. Beyond its fantastic taste and texture, the Granny Smith’s vibrant green hue enhances the visual appeal, making the tartare even more inviting. If Granny Smith isn’t readily available, don’t hesitate to substitute it with any other crisp, tart apple variety found locally, such as the Red or Golden Delicious, Braeburn, or Jonagold. Each offers its unique characteristics, contributing to a delightful, fresh experience.

Presenting this elegant Fresh and Smoked Salmon Apple Tartare in a verrine—a clear glass—allows guests to fully appreciate its striking colors and the freshness of its ingredients. The beauty of a well-crafted tartare lies in its intricate layers of textures and flavors. Therefore, meticulous preparation of the salmon and accompanying ingredients is paramount. Employ a very sharp knife to ensure everything is finely and uniformly diced. While this may require a little extra time and patience, I promise the exquisite result is well worth the effort. This Salmon Apple Tartare is surprisingly simple to assemble, yet every single component plays a crucial role in achieving that perfect balance of bright, crisp, zesty, and creamy notes. It’s not just an appetizer; it’s a statement piece, equally stunning when served in individual spoons for a sophisticated cocktail party, promising an unforgettable culinary experience.

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Fresh and Smoked Salmon Apple Tartare with Aged Cheddar Cheese

This salmon apple tartare combines bright, crisp, zesty, and creamy flavors, creating an elegant appetizer that perfectly highlights the seasonal appeal of fall apples alongside rich salmon and sharp cheddar.

 

Prep Time:15 minutes mins

Marinating Time:30 minutes mins

Total Time:45 minutes mins

Servings 4 servings

Author Marie Asselin (FoodNouveau.com)

Ingredients

For the tartare

• 4 oz 115 g fresh salmon fillet, skin removed, finely diced (see note)
• 2 tbsp 30 ml cider vinegar
• 1/2 tsp 2 ml kosher salt
• 2 tbsp 30 ml best-quality extra-virgin olive oil
• 1 tbsp 15 ml plain yogurt
• 1 tbsp 15 ml finely chopped red onion
• 1 tbsp 15 ml capers, drained and roughly chopped
• 1/2 tsp 2 ml minced garlic (about 1/2 a clove)
• Half a lemon zest and juice (about 1 tsp/5 ml zest and 2 tbsp/30 ml juice)
• Dash of hot sauce such as Tabasco, to taste
• 4 oz 115 g hot smoked salmon, skin removed, finely diced
• 1/2 cup 125 ml finely diced Granny Smith apple (or another crunchy, tart variety such as Red or Golden Delicious, Braeburn, or Jonagold)
• 2 tbsp 30 ml finely diced aged Cheddar cheese

To serve

• Toasted baguette slices
• Optional garnishes: Thin apple slices lime wedges, fresh basil leaves or finely chopped chives

Instructions

• Place the finely diced fresh salmon in a clean glass or stainless steel bowl. Add the cider vinegar and the kosher salt. Gently toss to ensure the salmon is evenly coated. Cover the bowl and refrigerate for 30 minutes, allowing the flavors to meld and the salmon to lightly “cook” in the acid.
• Meanwhile, in a separate glass or stainless steel bowl, whisk together the high-quality extra-virgin olive oil, plain yogurt, finely chopped red onion, capers, minced garlic, fresh lemon zest and juice, and a dash of Tabasco hot sauce for a hint of spice. Once the fresh salmon has marinated, remove it from the refrigerator, discarding any excess cider vinegar from the bowl. Add the marinated fresh salmon, diced hot smoked salmon, finely diced apple, and aged Cheddar cheese to the dressing mixture. Gently toss all ingredients together until well combined. Season with freshly ground black pepper to taste. Taste the tartare and adjust salt levels if necessary.
• To serve this elegant tartare, spoon it into small individual bowls, charming verrines, or delicate glasses for a stunning presentation. Garnish each serving with thin apple slices, fresh lemon or lime wedges, and vibrant fresh basil leaves or finely chopped chives. Serve immediately with crispy toasted baguette slices on the side.
• Recipe Credit: Marie Asselin, FoodNouveau.com / Adapted from the book Farmers in Chef Hats, by Linda Arsenault.

Notes

Neatly dicing fresh salmon can sometimes be a challenge, as its delicate flesh can be quite soft. To simplify this task and achieve perfectly uniform cubes, try a chef’s trick: place the salmon fillet in the freezer for about 15-20 minutes before dicing. This brief chilling period will firm up the salmon flesh significantly, making it much easier to cut cleanly and precisely, ensuring an ideal texture for your tartare.

Did you make this?

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