Smoked salmon is the secret of this extraordinary salmon tartar. L'Ermitage executive chef Michel Blanchet purchases fresh Norwegian salmon whole, cures fillets with kosher salt and sugar, then soaks them in oil for 24 hours. Finally he smokes the fillets in a smoker fueled with herbs.
If you don't want to go to the trouble of smoking your own salmon, use a good commercial brand or transform leftover bits and pieces of smoked salmon into a tartar for a spectacular--and easy--party or picnic appetizer.
