Spicy salmon tartare in a smoked-salmon wrap

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20 min


6 to 8 servings

* PLUS Refrigeration Time: 60 minutes


  • 1 chipotle pepper
  • 1 tbsp Dijon mustard
  • 2 tbsp capers , drained and coarsely chooped
  • 2 whole green onions , thinly sliced
  • 2 tbsp olive oil
  • 250 g fresh salmon fillet
  • 2 tbsp finely chopped cilantro
  • 1 tsp freshly squeezed lime juice
  • 12 slices smoke salmon
  • 6 long chives , optional


  • Place whole chipotle pepper in a bowl. Mash well with a fork. Then add mustard, capers, onions and oil. Mix well. Mixture can be made in advance and left at room temperature for several hours or refrigerated.
  • Remove skin and dark parts from salmon. Cut fillet into 1/4-inch (0.5-cm) pieces. Stir salmon and coriander into chipotle mixture. Taste and if not hot enough, add more chipotle pepper, then 1 teaspoon (5 mL) lime juice to liven up flavour. Refrigerate at least 1 hour or, covered, up to 8 hours.
  • To serve, place a 2-inch- (5-cm-) wide pastry ring or tuna can with top and bottom removed on a luncheon plate. Or line a small soufflé dish with plastic wrap. Pack one-sixth of salmon mixture into ring or dish. Remove ring or turn mixture out onto centre of plate. Repeat with remaining mixture. Wrap 2 slices of smoked salmon around each salmon tartare round to enclose it like a ring and gently press it into sides of tartare. Depending on width of smoked salmon slices, you may have to fold them in half lengthwise before wrapping tartare. Drizzle a little lime juice overtop of tartare. If you want to add a chive tie, dip a thin chive into hot water just until pliable. Then dip in cold water and tie around smoked salmon wrapping. Serve with thin crackers.

Nutrition (per serving)

  • Calories
  • 153,
  • Protein
  • 15.7 g,
  • Carbohydrates
  • 1.6 g,
  • Fat
  • 9 g,
  • Fibre
  • 0.3 g,
  • Sodium
  • 528 mg.

Smoky chipotle peppers add a surprise zing to this unpredictable yet superb tartare we adapted from Toronto’s Mildred Pierce restaurant.

Chipotle chilies are small jalapeño peppers that are dried, then smoked and preserved in adobo sauce. They’re sold in small cans in the Mexican section of many supermarkets. Refrigerate leftover chipotle chilies in a sealed jar for up to 2 months.