Crispy Salmon Tartare Cups
These crispy salmon tartare cups are fresh, creamy, and full of bright flavor. The golden tortilla cups add a nice crunch, while the salmon and avocado filling stays soft and cool. If you enjoy bite-size appetizers, these crispy avocado cups are another fun idea for your snack table.
Why Make This Recipe
- It is quick and simple to prepare.
- The tortilla cups are crunchy and golden.
- Fresh salmon, avocado, and lemon make a light, tasty filling.
- These cups look beautiful on a party platter.
- You can serve them as an appetizer, snack, or light lunch.
How to Make Crispy Salmon Tartare Cups
Ingredients
- Mini flour tortillas
- Fresh Atlantic salmon
- Ripe Haas avocado
- Plain Greek yogurt
- Fresh lemon juice
- Snipped fresh chives
- Minced red onion
- Briny capers
- Extra virgin olive oil
- Flaky sea salt
Directions
- Preheat the oven and bake the mini flour tortillas until they are golden and crispy. Shape them in a mini muffin pan if needed to make small cups.
- In a mixing bowl, combine diced fresh Atlantic salmon, diced avocado, Greek yogurt, lemon juice, chives, red onion, and capers.
- Drizzle with olive oil and season with flaky sea salt to taste.
- Spoon the salmon mixture into the crispy tortilla cups.
- Serve immediately as a fun appetizer or snack.
How to Serve Crispy Salmon Tartare Cups
Serve these cups right after filling them so the tortilla stays crisp. Place them on a large plate or serving tray with extra chives on top.
They are great for parties, brunch, holiday gatherings, and game-day snacks. You can serve lemon wedges on the side for guests who want more fresh lemon flavor.
How to Store Crispy Salmon Tartare Cups
It is best to store the tortilla cups and salmon filling separately. Keep the salmon mixture in an airtight container in the refrigerator for up to 1 day.
Store the baked tortilla cups at room temperature in a sealed container for up to 2 days. Fill the cups just before serving. Do not freeze the prepared salmon filling.
Tips to Make Crispy Salmon Tartare Cups
- Use very fresh salmon from a trusted fish market.
- Cut the salmon and avocado into small, even pieces.
- Add lemon juice soon after cutting the avocado to help slow browning.
- Bake the tortilla cups until fully crisp, but do not burn them.
- Fill the cups just before serving to keep them crunchy.
- Taste the filling before adding salt because capers already add a salty flavor.
Variation
You can change this recipe in a few easy ways:
- Use cooked salmon if you do not want raw salmon.
- Add a little diced cucumber for extra crunch.
- Replace Greek yogurt with sour cream or cream cheese.
- Use dill instead of chives.
- Add a small amount of hot sauce or chili flakes for heat.
- Try smoked salmon for a deeper, smoky taste.
FAQs
Can I use cooked salmon instead of fresh salmon?
Yes. Use cooled cooked salmon and flake it into small pieces before mixing it with the other ingredients.
Can I make the tortilla cups ahead of time?
Yes. Bake the tortilla cups one or two days ahead. Keep them in a sealed container at room temperature until you are ready to fill them.
How do I keep the avocado from turning brown?
Mix the avocado with fresh lemon juice right away. Keep the filling covered tightly in the refrigerator until serving.
Can I use corn tortillas?
Yes, but corn tortillas may crack more easily when you shape them into cups. Warm them slightly first so they become more flexible.
Are these cups safe to serve with raw salmon?
Use only very fresh, high-quality salmon that is suitable for raw preparation. Keep it cold and serve it soon after making the filling.
Crispy Salmon Tartare Cups
Ingredients
For the Tortilla Cups
- 12 mini mini flour tortillas For making the crispy cups.
For the Filling
- 8 oz fresh Atlantic salmon Diced.
- 1 medium ripe Haas avocado Diced.
- 1/2 cup plain Greek yogurt For creaminess.
- 2 tbsp fresh lemon juice To prevent browning of avocado.
- 2 tbsp snipped fresh chives For flavor.
- 2 tbsp minced red onion For taste.
- 1 tbsp briny capers Drained and rinsed.
- 1 tbsp extra virgin olive oil For drizzling.
- to taste flaky sea salt For seasoning.
Instructions
Preparation
- Preheat the oven and bake the mini flour tortillas until they are golden and crispy, shaping them in a mini muffin pan if needed.
- In a mixing bowl, combine diced salmon, diced avocado, Greek yogurt, lemon juice, chives, red onion, and capers.
- Drizzle with olive oil and season with flaky sea salt to taste.
Assembly
- Spoon the salmon mixture into the crispy tortilla cups.
- Serve immediately as an appetizer or snack.