Seafood Tartare

This elegant appetizer features a creamy and savory filling of flaky salmon, sweet crab meat, and succulent shrimp, brightened by sun-dried tomatoes and fresh chives. All nestled upon a uniquely crisp and buttery saltine cracker crust. Perfect for special occasions, dinner parties, or a luxurious treat, this seafood tartare recipe offers a delightful textural contrast and a burst of fresh ocean flavors

Ingredients

• 1 ½ cups saltine crackers (approximately 40 crackers)

• 6 tablespoons unsalted butter, melted

• 8 ounces cream cheese, softened

• 6 ounces cooked crab meat, flaked

• 4 ounces cooked small shrimp, roughly chopped

• ¼ cup oil-packed sun-dried tomatoes, drained and finely chopped

• 3 teaspoons fresh chives, finely chopped

• ½ teaspoon garlic powder

• Salt and freshly ground black pepper, to taste

• Microgreens, for garnish

• Additional fresh chives, for garnish

• Seaweed caviar (optional), for garnish

Directions

1. Prepare the Saltine Crust: Place the saltine crackers in a food processor and pulse until fine crumbs are formed. Alternatively, place them in a zip-top bag and crush them with a rolling pin.

   In a medium bowl, combine the saltine crumbs and melted butter. Stir until the crumbs are evenly moistened.

   Place a 6-inch springform pan or a 6-inch round mold on a serving plate. Press the saltine crumb mixture evenly into the bottom of the mold to create a firm crust.

   Refrigerate the crust for at least 15 minutes to allow it to set.

2. Make the Seafood Filling: In a medium bowl, beat the softened cream cheese with an electric mixer or a whisk until smooth and creamy. Gently fold in the flaked crab meat, chopped cooked shrimp, and finely chopped sun-dried tomatoes.

   Add the 3 teaspoons of chopped fresh chives, garlic powder, salt, and pepper to the cream cheese mixture. Stir until all the ingredients are evenly distributed.

3. Assemble the Tartare: Spoon the seafood filling evenly over the chilled saltine crust in the mold.

   Gently spread the filling to create a smooth surface.

   Refrigerate the assembled salmon and seafood tartare for another 15 minutes to allow the filling to firm up slightly.

4. Garnish and Serve: Carefully remove the mold from the tartare. If using a springform pan, release the sides.

   • Garnish the top of the tartare with fresh microgreens, additional chopped chives, and a sprinkle of seaweed caviar, if desired.

   • Serve immediately