Salmon Gravlax Tartare on Crisp Potato Slices

An elegant appetizer featuring cured salmon tartare served atop crispy potato rounds. The salmon is delicately flavored with juniper berries, dill, and orange zest, creating a sophisticated hors d'oeuvre perfect for special occasions.

8 servings

6 hr 32 min

Published October 4, 2025

Ingredients

•1 tablespoon juniper berries, chopped
•2 teaspoons dried dill
•3 tablespoons sugar
•4 tablespoons kosher salt
•5 ounces center-cut fresh salmon
•2 tablespoons Gravlax Cure
•1 teaspoon extra-virgin olive oil
•1 tablespoon snipped chives
•⅛ teaspoon grated orange zest
•⅛ teaspoon freshly ground black pepper
•1 bunch dill
•10 whole small round potatoes
•½ cup olive oil
•1 teaspoon kosher salt
•½ teaspoon freshly ground black pepper

Cooking Instructions

1.
Mix all the ingredients together in a small bowl. You can make the cure in advance and it will keep, stored in an airtight jar out of the sunlight, for up to 6 months.
5 min
2.
In a medium bowl, mix the salmon with 2 tablespoons of the Gravlax Cure and then add the olive oil, snipped chives, orange zest, and pepper. Cover and refrigerate overnight, or for at least 6 hours. Serve topped with a scattering of freshly minced dill on a Crisp Potato Slice or an English cucumber slice.
360 min
3.
Strew some more minced dill on the plate or tray that you're using to pass the hors d'oeuvres - then the Crisp Potato Slices won't skid around and the cucumber will be easier to pick up.
2 min
4.
Position a rack in the top third of the oven and preheat to 350°F.
10 min
5.
Arrange the potatoes in a single layer on a baking sheet; brush each slice with oil, then turn them and brush the other side. Sprinkle with salt and pepper and bake for 10 minutes, then turn slices and bake for another 5 minutes. Remove all crisp slices with a spatula and continue cooking any slices that look like they need more time. Cool on a rack, then use immediately or store in an airtight container for up to 2 days.
15 min

Ingredients

•1 tablespoon juniper berries, chopped

•2 teaspoons dried dill

•3 tablespoons sugar

•4 tablespoons kosher salt

•5 ounces center-cut fresh salmon

•2 tablespoons Gravlax Cure

•1 teaspoon extra-virgin olive oil

•1 tablespoon snipped chives

•⅛ teaspoon grated orange zest

•⅛ teaspoon freshly ground black pepper

•1 bunch dill

•10 whole small round potatoes

•½ cup olive oil

•1 teaspoon kosher salt

•½ teaspoon freshly ground black pepper

Cooking Instructions

Mix all the ingredients together in a small bowl. You can make the cure in advance and it will keep, stored in an airtight jar out of the sunlight, for up to 6 months.

5 min

In a medium bowl, mix the salmon with 2 tablespoons of the Gravlax Cure and then add the olive oil, snipped chives, orange zest, and pepper. Cover and refrigerate overnight, or for at least 6 hours. Serve topped with a scattering of freshly minced dill on a Crisp Potato Slice or an English cucumber slice.

360 min

Strew some more minced dill on the plate or tray that you're using to pass the hors d'oeuvres - then the Crisp Potato Slices won't skid around and the cucumber will be easier to pick up.

2 min

Position a rack in the top third of the oven and preheat to 350°F.

10 min

Arrange the potatoes in a single layer on a baking sheet; brush each slice with oil, then turn them and brush the other side. Sprinkle with salt and pepper and bake for 10 minutes, then turn slices and bake for another 5 minutes. Remove all crisp slices with a spatula and continue cooking any slices that look like they need more time. Cool on a rack, then use immediately or store in an airtight container for up to 2 days.

15 min