Texas Smoked Salmon Tartare

I love ceviche and tartare (yes, even beef). Interesting bracing (but well-balanced) flavors do it for me everytime.

This recipe is not a true tartare since the salmon is smoked and therefore cooked. It has a great pedigree though (Dean Fearing, don't you know?) and was delicious with good-quality tortilla chips at this year's Oscars Party.

Texas Smoked Salmon Tartare
From Food & Wine magazine.
Makes 12 servings.

2 oil-packed anchovy fillets, drained and coarsely chopped
2 teaspoons roasted garlic paste (see Note)
1 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
1/2 cup sour cream
2 teaspoons fresh lime juice
One 1/2-pound piece of skinless smoked salmon, cut into 1/4-inch dice
1 small jalapeño, seeded and minced
1/4 cup finely chopped red onion
1 tablespoon capers, drained and coarsely chopped
1 tablespoon finely chopped cilantro, plus 4 dozen cilantro leaves, for garnish
Salt and freshly ground pepper
4 dozen sturdy corn tortilla chips

In a medium bowl, using the back of a fork, mash the anchovies with the roasted garlic paste, cumin and extra-virgin olive oil. Stir in the sour cream and lime juice. Fold in the smoked salmon, jalapeño, red onion, capers and chopped cilantro and season with salt and pepper.

Arrange the tortilla chips on a platter. Spoon a heaping teaspoon of the smoked salmon tartare onto each chip, top with a cilantro leaf and serve.