Mixing smoked fish with something creamy is not a new thing. Its done all over the world with different flavor profiles, types of smoked fish or meat and no matter what you dream up it is usually tasty.
The word Tatare is a bit misleading since Tatare in its culinary sense is a form of high quality raw finely chopped meat. Traditionally the steak tatare from french cuisine but with possible origins of actually using horse meat instead of beef filet. Nowadays its an open game of fresh and smoked meats and then of course the spin on sushi with chopped raw fish. Whatever the ingredient it is usually shaped into a round patty and served raw and chilled.
For our smoked fish we will use Lake Trout from the Wisconsin Geat Lakes Area. Of course you can use any other smoked fish like Lake Whitefish, herring, salmon etc.
The recipe I show you was part of a dinner event in Sheboygan, WI. I was honored to prepare a meal for members from the Wisconsin DNR and their guests during their latest PR event to promote the Wisconsin Great Lakes. Dinner Guests included Dan Small from Wisconsin Outdoor News (outdoornews.com), Jordan and Mike from midwestmunchers(midwestmunchers.com), “Dumper Dan” from Dumper Dan charter fishing(dumperdan.com) and Troy Peterson from Mr Bluegill outdoors. The event was managed by the Advertising agency Shine United out of Madison, WI (shineunited.com)
It was two fun evenings of dining, laughter and incredible stories, especially since everyone had a chance to go on a charter boat and try get the catch of the day. Obviously the dinner was all about fish from the Wisconsin great Lakes and in the next few days I will share most of the recipes with you. But here is the first one. Its simple enough to be a crowd pleaser but elegant enough to be a show stopper at any party, so lets jump to the recipe:
Ingredients:
- 4 oz smoked Lake trout torn in pieces
- 4 oz creme cheese
- ½ cup heavy cream whipped
- 2 mini cucumbers seeded and finely diced
- Lemon juice from ½ lemon
- 2 TBSP horseradish
- 1 TBSP fresh chopped dill
- 1 tsp paprika powder
- 4 slices pumpernickel bread
- Salt and pepper to taste
First beat the cream cheese until soft. Then add the smoked lake Trout, whipped cream, lemon juice, diced cucumbers, horseradish , dill and paprika. For a coarser texture combine with a spoon or a whisk. For a finer texture blend together with a handheld mixer. Season to taste with salt and pepper. Chill at least for 30 minutes to let flavors combine.
If you dont feel ambitious or just want a a simple dip, voila, you are done.
Serve in a bowl with cut pieces of pumpernickel bread, crackers and any condiments you like. For example dill pickles, olives, marinated vegetables etc….however…. if you want to up your game, you can turn this simple dip into a fancy appetizer you can serve even the snottiest foodie and they have nothing to say but wow.
To elevate your Lake Trout Tartare, assemble it into small tortes, I used 2 inch ringforms.
To assemble, first cut two rounds out of each slice of pumpernickel bread with your ringform.. Place one bread round in the bottom of your ringform.
Spoon Lake trout tartare onto the first round until ring form is almost full. Top with the second round of pumpernickel. Top with thinly sliced mini cucumber. Continue with your assembly.
Depending on the height of your ring form this will result in 4 to 6 little tortes. Chill in the ring form for at least 30 minutes. Plate your tortes, carefully remove the form by pressing gently down on the center while pulling the form up. Garnish with a small dollop of whipped cream or horseradish and a sprig of dill.
