This variation features little ovals of the tartare arranged elegantly on plates as a first course
1 pound smoked salmon, thinly sliced
8 raw oysters, minced to a paste
2 teaspoons finely minced fresh chives plus additional for garnish
2 teaspoons finely minced fresh tarragon plus additional for garnish
2 teaspoons freshly squeezed lemon juice
1 teaspoon Dijon mustard`French
salt and pepper to taste
lemon wedges for garnish
1. Chop the smoked salmon coarsely. Combine with the oysters, 2 teaspoons of the chives, 2 teaspoons of the tarragon, lemon juice, and mustard, and continue chopping the mixture until the salmon is in small bits. Season to taste with salt and pepper.
2. Scoop up a heaping tablespoon of the mixture in a large soup spoon. Wet another soup spoon, and use it to shape the mixture in the first spoon into an oval. Carefully drop the oval onto a dinner plate. Arrange a total of 3 ovals on each plate (you will have enough mixture to make 12 ovals). Garnish with the additional chives, additional tarragon, and lemon wedges and serve.
Smoked salmon releases its oils when it's chopped, and the resulting mound of salmon can seem a little heavy. The lemon juice and the chopped oysters both serve to bring a lighter, more refreshing quality to the dish. We find that smokier, slightly drier Irish salmon is best for smoked salmon tartare. This variation features little ovals of the tartare arranged elegantly on plates as a first course. An alternative way to serve the tartare as a starter is to spread it on toast triangles or on round croutes; the mixture will make about 32 of those. Or, you could serve the mixture in a decorative chilled bowl with toasts or croutes on an adjacent plate, allowing your guests to top their own toasts and croutes. Or, you could make potato gaufrettes and top them with the tartare mixture...as many a creative American chef has done. Serves 4 as a first course