Modern smoked salmon tartare with quick pickled pears, horseradish foam, and beet chips - photo 1
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Modern smoked salmon tartare with quick pickled pears, horseradish foam, and beet chips

Christmas Eve Dinner Christmas Appetizers 90 min Medium 9 wyświetleń ~44.81 PLN - (0)
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Description

Delicate, modern smoked salmon tartare combines the classic flavor of fish with winter seasonal accents: a spicy-sour quick-pickled pear, a light horseradish foam, and crispy beet chips. This dish is perfect for a Christmas Eve appetizer — striking, elegant, and full of contrasting textures: soft salmon, juicy pear, creamy foam, and crunchy chips. It looks like it was served in the best restaurant, and the preparation is described step by step, so even a beginner cook can achieve a spectacular result. Serve on a dark plate, garnished with fresh dill and possibly caviar for an even more luxurious touch.

Ingredients (16)

Servings:
4
  • Smoked salmon 400 g
  • Pear 1.1 szt.
  • 30% heavy cream 200 g
  • Fresh horseradish (grated) 30 g
  • Lemon juice 30 ml
  • Rapeseed oil 30 g
  • Beetroot (raw) 300 g
  • sugar 10 g
  • Apple cider vinegar 50 ml
  • Red onion (shallot can be used instead) 50 g
  • Fresh dill 0.5 pęczek
  • Pumpernickel / rye bread (crisp) 80 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Salmon roe (caviar) 20 g
  • Capers (pickled) 30 g
💰 Szacowany koszt dania: ~44.81 PLN (11.20 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pickled Pears (Quick)

1

Wash the pear, remove the core and slice it very thinly (about 3 mm). In a small pot, pour in 50 ml of apple cider vinegar, add 10 g of sugar and 1 g of salt, and heat over low heat until the sugar dissolves (about 1-2 minutes), do not bring to a boil. Remove from heat, pour the warm brine over the pear slices and set aside for at least 20-30 minutes at room temperature until they acquire a tangy flavor and slight softness. Once cooled, they can be stored in the refrigerator until use (preferably 1-3 hours before serving).

Ingredients: Pear, Apple cider vinegar, sugar, Salt
Use a thin mandoline or a sharp knife for even slicing. If you want a more 'pickled' texture, leave it in the brine for a few hours in the fridge. Don't throw away the brine — it can be used to season tartare.

Beetroot Chips

2

Preheat the oven to 150°C (top and bottom heat). Wash and peel the beets. Using a mandoline or a sharp knife, slice the beets into very thin slices (1-2 mm). Spread the slices in a large bowl and dry them with a paper towel — moisture prevents crispiness.

Ingredients: Beetroot (raw), Salt, Rapeseed oil
Use gloves and old cloths — beets stain. A mandoline speeds up the process significantly. If you don't have a mandoline, cut for longer and try to keep the slices of even thickness.
3

In a bowl, mix the beet slices with 10 g of rapeseed oil and a pinch of salt (about 0.5 g). Spread the slices in a single layer on a baking sheet lined with parchment paper, making sure they do not overlap. Bake on the middle rack for 35-45 minutes, gently turning them halfway through the time. The chips are ready when the edges slightly curl, and the center is dry and crispy. After baking, transfer to a rack to cool and become even crispier.

Ingredients: Beetroot (raw), Rapeseed oil, Salt
Ovens vary in temperature — start with 35 minutes and keep an eye on them. If the slices are thicker, extend the time. Do not bake at too high a temperature, as they will burn instead of drying out.

Horseradish foam

4

Chill the bowl and whisk (or mixer attachments) for 10 minutes in the fridge — a cold bowl makes whipping cream easier. Pour 200 ml of chilled heavy cream into the cold bowl. Start whipping on low speed, when the cream begins to thicken, increase the speed and whip to soft peaks (about 2-3 minutes). Be careful not to overwhip the cream — it should be creamy and slightly fluffy.

Ingredients: 30% heavy cream
Use a metal bowl and well-chilled cream. If you have a siphon (gas), you can instead of whipping introduce the horseradish emulsion into the siphon and charge it with one cartridge to achieve a lighter foam.
5

Grate 30 g of fresh horseradish finely into a separate bowl (it's important to do this just before use; grated horseradish loses its sharpness). Add 15 ml of lemon juice and 5 g of rapeseed oil, and mix well. Gently fold 2-3 tablespoons of the prepared horseradish into the whipped cream using a spatula, evenly distributing the flavor — the foam should remain fluffy. Taste and, if needed, season with salt (0.5 g) or additional lemon.

Ingredients: Fresh horseradish (grated), Lemon juice, Rapeseed oil, 30% heavy cream
If you prefer a spicier flavor, add more grated horseradish. If the foam becomes too runny, gently chill in the refrigerator for 10-15 minutes before serving.

Preparing the salmon

6

Cut the smoked salmon into larger strips first, then finely chop it with a knife into small pieces (tartare) — aim for cubes about 3-4 mm in size. Do not use a blender, as you will end up with a paste; the tartare should have texture.

Ingredients: Smoked salmon
Use a large, sharp knife. Cutting at an angle makes it easier to achieve nice, even pieces. If the salmon has larger pieces of skin, remove it before cutting.

Preparation of the tartare mixture

7

In a small bowl, combine 15 ml of lemon juice with 10 g of rapeseed oil, add 30 g of finely chopped red onion and 1 g of freshly ground pepper. Mix to create a simple emulsified dressing. This will give the salmon freshness and combine the ingredients.

Ingredients: Lemon juice, Rapeseed oil, Red onion (shallot can be used instead), Ground black pepper
Prepare the dressing just before mixing it with the salmon, so the onion doesn't soften too much. If you have leftover brine from the pears, you can add 1-2 teaspoons for a deeper flavor.

Mixing the tartare

8

In a large bowl, gently mix the chopped salmon with the prepared dressing. Add the drained slices of quick pickled pears (about half of the portion), cut into smaller pieces (1-2 mm), and gently mix so that the fish pieces remain intact and the ingredients combine evenly. Taste and, if necessary, add a very light pinch of salt (maximum 0.5 g), keeping in mind that the salmon is already salty.

Ingredients: Smoked salmon, Red onion (shallot can be used instead), Lemon juice, Rapeseed oil, Pear
Use a silicone or wooden spoon — metal may crush the fish pieces too much. Do not mix too vigorously to maintain the structure of the tartare.

Preparing pumpernickel

9

Cut the pumpernickel/rye bread into thin slices or squares. Arrange on a baking sheet and toast in the oven for 5-8 minutes at 180°C until crispy, until golden and dry. After baking, let cool, then break into smaller pieces for serving.

Ingredients: Pumpernickel / rye bread (crisp)
If you have a skillet, you can additionally sauté in a dry pan to get nice brown spots. Be careful not to burn it — the oven is safer.

Assembly and finishing

10

On a plate, place a ring (tart mold, 6-8 cm in diameter). Fill it with half of the prepared salmon tartare, gently press down with a flat spoon, then place a few thin slices of pickled pear in the center and cover with the rest of the tartare. Carefully lift the ring. On top, squeeze or spread 2-3 tablespoons of horseradish foam (you can use a piping bag with a round tip). Arrange a few beet chips and pieces of pumpernickel next to it. Garnish with a sprig of dill, optionally a few caviar pearls and a few capers, if using.

Ingredients: Smoked salmon, Pear, Pumpernickel / rye bread (crisp), Beetroot (raw), Fresh dill, Salmon roe (caviar), Capers (pickled)
Use a tart ring or cut a circle from cardboard of the appropriate diameter if you don't have a ring. The foam should be chilled; if it spreads, briefly place the plate in the refrigerator. Additionally, you can add salmon roe to enhance the flavor/texture.

Final seasoning and serving

11

Just before serving, gently drizzle the plate (about 5-10 ml) with the remaining lemon-oil emulsion prepared earlier, sprinkle with freshly ground pepper, and if using, add a few small capers and caviar pearls. Serve immediately to keep the chips crispy and the foam from collapsing.

Ingredients: Lemon juice, Rapeseed oil, Ground black pepper, Salmon roe (caviar), Capers (pickled)
Prepare everything on the countertop and assemble on cold plates — the cold tartare and cool foam will taste best. Add the beet chips at the end, just before serving.

Fun Fact

💡

Smoked salmon on elegant appetizers became popular in the 19th century due to the development of refrigeration and transportation methods; serving it as tartare combines tradition with modernity.

Best for

Wigilia Przyjęcie świąteczne Kolacja dla gości

Tips

🍽️ Serving

Serve on a dark, matte plate to highlight the colors: the pink of the salmon, the white of the foam, and the ruby beet chips. Serve chilled, with a glass of dry white wine or a non-alcoholic drink based on cucumber and lemon.

🥡 Storage

Tartare is best made just before serving. You can prepare the ingredients (chopped salmon, pear marinade, whipped cream, and chips) separately: salmon and pears in the fridge for up to 24 hours, horseradish foam chilled for up to 6 hours. Store beet chips in an airtight container for 1-2 days, but it's best to make them on the same day. Do not store the assembled dish — the foam will deflate and the chips will soften.

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