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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.