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–+ servings
Smoked salmon tartare stack topped with an avocado rose and sprinkled with nigella seeds, served on a white pedestal dish

Creamy Lemon-Dill Salmon Tartare

A fresh, elegant appetizer layered with lemon-dill cream, juicy smoked salmon tartare, and a glossy avocado rose on top. Light, refreshing, and beautifully plated.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 as an appetizer
Course: Appetizer, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

Lemon-Dill Cream
  • 2 tbsp plain Greek yogurt
  • 2 tbsp cream cheese
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • 1 tsp finely chopped fresh dill
  • Pinch of salt
Smoked Salmon Tartare
  • 4-5 oz smoked salmon finely diced
  • 1 small Persian cucumber finely diced
  • 1 tsp finely minced chives
  • 1-1.5 tsp lemon juice
  • 1 tsp olive oil
  • Black pepper to taste
Avocado Rose
  • 0.5 ripe avocado thinly sliced
  • Nigella seeds optional
To Finish
  • Light drizzle of olive oil
  • Extra dill or chives
  • Lemon zest optional

Method
 

Make the Lemon-Dill Cream:
  1. In a small bowl, whisk together the Greek yogurt, cream cheese, lemon zest, lemon juice, dill, and a pinch of salt until smooth and creamy. Set aside.
Prepare the Smoked Salmon Tartare:
  1. In another bowl, combine the diced smoked salmon, cucumber, chives, lemon juice, olive oil, and black pepper. Mix gently so the salmon stays in distinct pieces.
Shape the Avocado Rose:
  1. Slice half an avocado very thinly. Fan the slices into a long line, then roll them tightly to form a rose. Adjust the edges so it looks full. Sprinkle lightly with nigella seeds if using.
Assemble the Stack:
  1. Place a 4-inch ring mold on your serving plate. Spoon the lemon-dill cream into the bottom and smooth it into an even layer. Add the smoked salmon tartare on top and gently press to help it hold shape without compacting it too much. Carefully lift the ring mold straight up to reveal clean layers.
Finish & Serve:
  1. Place the avocado rose on top of the tartare. Drizzle a little olive oil over the avocado for shine, and garnish with extra herbs or lemon zest. Serve immediately.

Notes

  •  For extra crunch, you can add a few finely chopped capers or pickled shallots to the tartare.
  • The avocado rose is easiest to shape when the avocado is firm-ripe, not overly soft.
  • This dish is best assembled right before serving for the brightest colors and freshest texture.

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