salmon tartare with lotus chips

salmon tartare with lotus chips

Bright and refreshing, this tartare is the perfect starter for summer entertaining, along with sweet, striking lotus chips for serving.

  • Lotus chips

  • 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

  • Salmon tartar

  • 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

  1. 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.

  2. 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.

  3. 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.

  4. Make tartar. Soak kelp in cold water for 15 minutes. Remove and squeeze out excess liquid and finely chop.

  5. Place kelp and salmon in a mixing bowl, along with remaining ingredients. Stir and serve immediately.

Serves 4.

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.