Salmon Tartare on Potato Crisps
This recipe for creamy and piquant salmon tartare comes from Jeremy Marshall, the owner of New York's Aquagrill restaurant.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Mandoline
- Oven
- Baking sheet
- Parchment paper
- Paper towel
- Plate
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- 1 8" long russet potato
- 2 canola oil
- Kosher salt
- 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
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