salmon tartare with lotus chips
photo by Morgan Ione Yeager
Bright and refreshing, this tartare is the perfect starter for summer entertaining, along with sweet, striking lotus chips for serving.
3-4 sections fresh lotus root (about 11/2 pounds) peeled and thinly sliced on a mandoline
4 cups vegetable (or canola) oil, for frying
Kelp powder, for sprinkling
Fine sea salt, for sprinkling
1 dried sugar kelp leaf
1 pound sushi-grade wild salmon, skin removed and cut into 1/4-inch dice
1 Persian (or English) cucumber, seeded and chopped into 1/4-inch dice
1 scallion, minced
2 tablespoons low-sodium soy sauce
2 tablespoons fresh lime juice
Make lotus chips. Press lotus slices between paper towels to remove excess moisture. Place a cooling rack on a baking sheet and place near stovetop.
In a large, deep pan, heat oil until shimmering. (To test temperature, use tongs to dip half of a lotus slice into oil. When oil bubbles rapidly, it is ready.) Fry lotus chips in batches, about 8-10 pieces at a time, until lightly golden, 2-3 minutes. Using a slotted spoon, transfer to cooling rack.
Sprinkle generously with sea salt and kelp powder. If not using immediately, store in a well sealed container until ready for use, no more than 1-2 days.
Make tartar. Soak kelp in cold water for 15 minutes. Remove and squeeze out excess liquid and finely chop.
Place kelp and salmon in a mixing bowl, along with remaining ingredients. Stir and serve immediately.
cook’s note: Prepared salmon and kelp can be stored together in a bowl in refrigerator for several hours. When ready to serve, stir in remaining ingredients.