Salmon tartare with rice crisps

The easiest snack to put out for guests. I love preparing raw fish dishes because there is typically no cooking involved. While there is a quick pickle situation here, there’s nothing you have to cook to perfection. So easy!

Made with chives, lemon, beetroot and red onion — it’s fresh, light, summery and fun. You need sushi grade raw salmon for the fresh, good stuff and to ensure you are eating high quality raw fish. I visit my local fish shop for this.

A quick pickle for the beetroot and red onion adds a bit of zhuzh to the tartare, a hit of acidity with every bite, whilst being balanced altogether.

The making of the rice crisps is super easy too. You don’t need to add a bunch of oil to the pan either. The rice paper sheets are so thin that you don’t need much oil at all. Just make sure the oil is hot enough when you drop it in, you’ll know it’s hot enough if the rice paper sizzles straight away.

Ingredients:

150-200g raw salmon, sushi grade, diced

2 tbsp olive oil

1 tbsp cream, or creme fraiche

2 tbsp chives, chopped

1/4 cucumber, diced

1 thumb-size piece of ginger, grated

1/2 tsp wasabi paste

Rice Crisps:

2 sheets of rice paper sheets, mine were pink & purple in a ‘variety pack’

1/4 cup neutral oil for frying, or enough to cover the bottom of the pan

Quick Pickle Beetroot & Red Onion:

1/4 beetroot, sliced

1/4 red onion, sliced

2 tbsp white vinegar

1 tsp sugar or honey

1/4 cup water, or to cover

To Finish:

squeeze of lemon

pinch of flakey salt

pinch of pickled ginger

Method:

Combine salmon, chives and olive oil in a small bowl and set aside in the fridge to keep cold while you prep the rest.

Heat oil in a nonstick fry pan on medium-high heat. Add enough oil to just cover the bottom of the pan. Using scissors, cut the rice paper sheets into pieces as big or small as you like for crisps. Drop one sheet at a time, it should sizzle and firm up immediately. Remove and leave to dry on a paper towel lined plate.

Combine vinegar, honey and water in a small pot and bring to a boil. Lower the heat to a gentle simmer and add beetroot and red onion. Turn off the heat and allow to “quick pickle” for 15 minutes. Drain and set aside.

Combine all remaining ingredients for the tartare in the mixing bowl with the salmon. Mix until well combined. Press down on a plate and form a circle with your hands. Dress with lemon and salt.

Enjoy with rice crisps!