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salmon tartar on sweet potato waffle chip

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Salmon tartar on sweet potato waffle chip

This may look and seem a bit fussy, but it really is relatively easy for a showstopper party canape that is mouthwateringly delicious. I started making this a few years ago when I got a new mandoline with the waffle weave attachment. I started out by making the sweet potato waffle chips and they seems like a nice vessel for something tasty.

Ingredients

  • 1 peeled sweet potatoes (yams) that are fat and round rather than long and skinny
  • 4 cups peanut oil (or other neutral high temperature oil)
  • salt and pepper
  • Salmon Tartar
  • 4 ounces wild Alaskan king salmon (or sockeye)
  • 2 teaspoons shallot (very finely minced)
  • 1 teaspoon dijon mustard
  • 3/4 teaspoon whole grain mustard
  • 1/4 cup creme fraiche
  • 2 tablespoons chives, chopped
  • 2 teaspoons olive oil

Directions

  • You'll need your mandoline for this - and the waffle weave attachment. Follow the directions on your mandoline to create a very thin 1/8th inch slice of sweet potato. Make a bunch (you'll end up nibbling on way too many during the cooking process and some tend to break up)! NOTE: if you don't have a mandoline - don't give up. Just carefully slice your sweet potatoes into regular chips the same thickness. They'll still be delicious just not as lacy and delicate looking.
  • Preheat your oil in a deep pot to 350 degrees. Cook your waffle chips in the oil, being careful not to overcrowd the pot. The chips should take about 1 minute, depending on how well the temperature is controlled. They should be cooked and starting to brown on the edges.
  • Placed the cooked waffle chips on a paper towel to drain and immediately season with salt and pepper. Cool and get ready for tartar.
  • Salmon Tartar
  • Remove any skin and bones from your salmon filet. Very finely mince the salmon.
  • In a bowl, mix the salmon, mustards, shallot, and olive oil. season to taste with salt and pepper.
  • Place about 1 -2 teaspoons of tartar on each sweet potato chip, depending on how big your chips are. Top the tartar with a dollop of creme fraiche and sprinkle some chives on top.

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