This is one of those recipes that makes everyone ask, “Wait, what’s in this?” The combination of creamy cucumber yogurt, citrusy salmon tartare, fresh herbs, and crispy leeks tastes so much more complicated than it actually is.

The cucumber and mint keep the yogurt base cool and refreshing, while lemon zest, capers, and dill bring plenty of bright, savory flavor to the salmon. Adding the lemon juice right before serving keeps everything tasting fresh.

Of course, I needed something crunchy on top, and crispy leeks are the answer. They add that little restaurant-style finish that makes the entire dish feel extra special without making it difficult.

Serve it with plantain chips and make sure you have plenty because everyone will keep coming back for another bite. This is entertaining food exactly how I like it: beautiful, delicious, and surprisingly easy.

The full recipe is waiting below.

Salmon Tartare Dip with Creamy Cucumber Yogurt

A fresh and creamy salmon tartare dip layered over cucumber mint yogurt and finished with crispy fried leeks. Serve it with crunchy plantain chips for an easy, restaurant-inspired appetizer that’s perfect for entertaining.

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Ingredients Method Notes

Ingredients

  

For the Creamy Cucumber Yogurt Base

• 1 cup plain yogurt
• ½ cup English cucumber finely chopped
• ½ tablespoon fresh mint finely chopped
• Olive oil for drizzling
• Salt to taste

For the Salmon Tartare

• 1 lb sushi-grade salmon finely chopped
• Zest of 2 lemons
• 1 tablespoon capers
• 1½ tablespoons fresh dill chopped
• Olive oil
• Salt to taste
• Juice of ½ lemon added just before serving

For the Crispy Leeks

• 1 leek thinly sliced
• Oil for frying

To Serve

• Plantain chips

Method

 

1. Mix together the yogurt, cucumber, mint, olive oil, and salt until creamy and fresh. Set aside.
2. In another bowl, combine the chopped salmon, lemon zest, capers, dill, olive oil, and salt. Right before serving, squeeze in the lemon juice and gently mix.
3. For the crispy leeks, fry the thinly sliced leek in hot oil until golden and crisp. Drain and set aside.
4. Spread the yogurt mixture onto a serving plate.
5. Layer the salmon tartare directly over the yogurt mixture.
6. Finish with a handful of crispy leeks.
7. Serve with plantain chips and watch it disappear.

Notes

• Since the salmon is served raw, use high-quality sushi-grade salmon from a trusted source and keep it refrigerated until you’re ready to prepare the tartare.
• Plantain chips add the perfect sweet and salty crunch, but toasted baguette slices, pita chips, cucumber rounds, or sturdy crackers would also work.

WATCH IT COME TOGETHER

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Many of the kitchen tools, serving pieces, and pantry staples I use can be found in my Amazon Storefront and ShopMy collections, where I’ve curated the items I genuinely use and love.

If you make this recipe, I’d love to hear what you think. Leave a comment below and let me know how it turned out or any personal touches you added along the way.


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