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A Truly Terrific Tartar Made of Salmon

CHEF'S SECRETS

June 06, 1991|ROSE DOSTI | TIMES STAFF WRITER

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.

L'ERMITAGE SALMON TARTAR

9 ounces smoked salmon

2 tablespoons chopped onion

1 tablespoon chopped capers

1 tablespoon chopped parsley

1 tablespoon lemon juice

2 tablespoons sour cream

Toast points

Chop smoked salmon with sharp knife. In large bowl combine salmon, onion, capers, parsley, lemon juice and sour cream. Mix well. Serve with toast points. Makes 1 1/4 cups, about 6 appetizer servings.

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