One of the most popular items here in the café, the Smoked Salmon Tartare is also available to go. A delicious blend of our own cold smoked Atlantic salmon and fresh salmon, this is definitely a crowd pleaser.
Although similar in principle, this dish is not to be confused with Steak Tartare, the classic of French cuisine whose origins are shrouded in mystery. Although Steak Tartare is very popular in many European cultures, it’s one of those dishes that has evolved over time in many cuisines without any clear lineage.
The French Steak a L’Americaine (ascribing its origins to American methods) was a dish of raw ground meat with capers, chopped onion and chopped parsley on the side. When served with tartar sauce, it became Steak Tartare.
Fish Tartare is an even later invention, with stories of its origins ranging from the mid-70’s to the early 80’s, most of them having some sort of connection to sushi and Japanese cuisine.
Our Tartare is thoroughly Scandi in character. We finely cut the salmon, blend with shallots, dill, mustard, capers and spices. Smoked salmon tartare makes and a great little bite to start a meal, as shown here, served with salmon roe and a brioche toast.
Most folks prefer the more substantial version served in-house with crème fraiche, quail egg and baby watercress salad.
We don’t package the smoked salmon tartare, and it’s not on display in the smokehouse case. It’s sort of a #secretmenu item we make if fresh, and sell by weight, so just ask for it by name and we’ll get you sorted so you can #takeitoutside!