Smoked Salmon Tartare

This appetizer relies on two kinds of salmon—raw and cold-smoked—to achieve a simple but elevated result with a brighter flavor balance and subtler smokiness. (If you can’t find sushi-grade salmon near you, you can use all smoked salmon to great effect). For easier cutting, slice the fish while it’s fridge-cold. And taste and season as you work—salt levels vary in smoked salmon. Aim for a not-so-salty cracker to serve alongside.