This recipe for creamy and piquant salmon tartare comes from Jeremy Marshall, the owner of New York’s Aquagrill restaurant. The ingredients include a combination of capers, red onion, and dijon mustard, which give the dish an assertive kick.
- 1 8″ long russet potato
- 2 canola oil
- Kosher salt and freshly ground pepper
- 1 lb. skinless boneless salmon filet or belly
- 3 tbsp. dijon mustard
- 2 tbsp. chopped cornichons
- 2 tbsp. chopped red onions
- 2 tbsp. rinsed and drained capers
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. finely chopped flat-leaf parsley
- 1 tbsp. finely chopped chives
- Heat oven to 300°. Peel potato. Using a Japanese mandoline, slice potato lengthwise into twenty-five 1⁄16″-thick slices, stacking them to prevent from drying out.
- Line 2 baking sheets with parchment paper; rub each with canola oil. Arrange potato slices on baking sheets, spacing them apart, and turn them in the oil to coat. Lightly sprinkle with salt and bake, rotating sheets and flipping potato slices every 5 minutes, until crisp and browned, 40-50 minutes. (Some will brown faster than others.) Transfer potato crisps to a paper towel-lined plate. Dab dry with a paper towel; set aside.
- Cut salmon into 1⁄8″ cubes. Transfer to a bowl and add dijon mustard, cornichons, onions, capers, and olive oil and season with salt and pepper to taste.
- Fold in parsley and chives. Chill for 30 minutes. Serve tartare on potato crisps garnished with chopped chives.