A fresh and bright tartare for the new year

Party food can be healthy too. In fact, during the festive season, it’s important to balance out the seasonal surplus while also having a few recipes that are gorgeous enough to invite to holiday parties. Although it refers to serving the meat (often beef) raw, this recipe is all about smoked salmon that has been cured and salt-cured before being smoked at low temperature. A luxurious winter canapé with a texture.

Salmon tartare is the perfect multitasking appetizer. Fresh, salty, and bright with citrus. It’s also high in protein, B vitamins, calcium, and low in fat. To serve, dress it up and serve it on brioche toast, or go more casual and spread it on crostini.This recipe adds a little hearty texture to his round of whole-wheat cocktails. He assembles the tartare a day in advance and serves leftovers on toast for breakfast or spoons over greens for a light lunch.

When making the tartare, chop the salmon and onions into similar sized pieces. I prefer doing it by hand with a knife rather than using a food processor. Taste as you go, and don’t skimp on herbs. And if you’re going to celebrate, go ahead and pour the bubbles. After all, it’s party season.

Smoked salmon tartare canape

Makes about 1¼ cups or 10-12 canapés

material

10 ounces smoked salmon, finely chopped

1/4 cup finely chopped red onion

2 tablespoons Greek yogurt or sour cream

2 tablespoons fresh lemon juice

2-3 tablespoons finely chopped fresh dill

2-3 tablespoons finely chopped fresh chives

whole grain cocktail round

freshly ground black pepper

sprig of dill for garnish

Lemon wedges and slices for garnish