Salmon Tartare with Chive Oil & Crème Fraîche

There’s something truly special about a dish that blends fresh ingredients with bold Southern charm. This Salmon Tartare with Chive Oil & Crème Fraîche might sound fancy, but it comes together simply and brings a burst of flavor to the table. 

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It reminds me of the many times we gathered on the porch with a spread of cold appetizers and a jug of sweet tea, sharing laughs and stories under the warm Southern sun. This dish is light, flavorful, and perfect for sharing with family or guests.

A Southern food classic

Southern cooking has always had a place in my heart. It’s not just about filling your belly, it’s about filling your spirit. I remember Sunday afternoons at my aunt’s house, where no one dared skip out on a gathering. She always had a plate of something chilled and savory to snack on while the cornbread baked. 

This tartare dish brings that same feeling but with a little twist. It’s cool, bright, and full of the kind of flavor that keeps you coming back for another bite.

Ingredients

For the Tartare

• 70g fresh New Zealand king salmon, small diced
• 11g red onion, small diced
• 11g peeled and diced fresh cucumber
• 16g capers, drained
• Salt and black pepper, to taste
• 5 small diced pieces of toasted rye bread
• 1½ cooked quail eggs, halved
• 2 sprigs chervil (for garnish)
• 2 sprigs dill (for garnish)
• 1 tbsp chive oil
• 2 tbsp crème fraîche

For the Chive Oil

• 3 bunches chives
• 1 cup high-quality oil (like extra virgin olive oil)
• 2 tsp salt

For the Crème Fraîche

• Crème fraîche
• Pinch of salt
• Splash of milk

How to make Salmon Tartare with Chive Oil & Crème Fraîche

Start by dicing the salmon, cucumber, and red onion into small, even pieces. Mix them gently with capers and season with salt and pepper. Use a ring mold to shape the mixture into a neat round on a plate. 

From there, you’ll dress the dish with chive oil, crème fraîche, and toppings like toasted rye and quail eggs. Garnish with herbs and finish with a sprinkle of pepper for a clean, elegant plate.

Serving suggestions

Serve this salmon tartare chilled, as a starter or part of a Southern-style brunch. It pairs well with a plate of deviled eggs, crisp pickles, or a biscuit board. 

I like to offer it alongside a cool glass of iced tea or a light white wine if you're serving guests. The toasted rye and creamy toppings make it satisfying but not too heavy.

Storage tips

You’ll want to serve this tartare fresh, but if you need to prep in advance, store the salmon mixture and toppings separately in airtight containers. 

Keep everything chilled in the fridge. Assemble the plate right before serving. Use within 24 hours for the best flavor and texture.

Southern farewell

This dish may not be what most folks picture when they think “Southern comfort,” but it brings the same heart and care to the table. It’s simple, full of good flavor, and best shared with the people you love. 

I hope this Salmon Tartare with Chive Oil & Crème Fraîche brings a little elegance and a lot of comfort to your next gathering. Let me know how it turns out in your kitchen.

This recipe comes to us from Executive Chef Patrick Prager of Silverado Resort's The Grill, Mansion Bar and Terrace, Market and Bakery, and Banquets.