Salmon Tartare and Wonton Chips
Valentine’s/Galentine’s/Pal-entine’s days are here so I had to give the people what they wanted - something SAVORY (based on most votes on my Instagram Story of course). And quite frankly, I couldn’t help but make it shareable…. because no matter who you want to share this with, tartare is meant to be a treat.
Psst, hey you! If you’ve never made tartare or raw meat/seafood dishes at home. No fear! A guide is here! I was pretty hesitant to go raw at home until recent years. I trusted (good) restaurants but was not sure how to go about trusting I was getting a quality piece of fish or meat for raw consumption at home. If you grew up eating raw seafood or meat, this is probably silly to you. But I did not so I was always perplexed and thought “they must do something to make it safe….right?”. Technically, they do: it needs to be SUPER fresh and they need to handle it very carefully to minimize risks of contamination. Working with a reputable company like Sitka Salmon Shares (not an ad, I just really love their seafood and sashimi-grade quality) or a local, quality butcher can help keep you at ease in trying this at home too!
Ingredients
Tartare
1-1.5 lb sashimi grade salmon, tuna or fresh beef (like filet mignon)
1/3 cup capers (drained)
1 shallot (finely diced)
2 tbsp chopped jalapeno (seeded)
3 tbsp dijon mustard
1 tbsp old fashioned mustard (seeds)
1 tbsp yuzu (or soy sauce is fine)
1 lemon (zested and squeezed of juices)
salt and white pepper to taste
1/2 cup Wasabi greens (reserve 2 tbsp for chopping and adding to the tartare; set the rest aside for topping)* optional
Wonton Chips
1 package wonton wrappers
1/4 cup avocado oil
Maldon sea salt
Optional items:
Biscuit or Cookie cutters (I used these RSVP Heart biscuit cutters for shaping the heart and cutting the wontons)
Method
If your seafood or meat is frozen, you can finely dice it since it will be easier to cut frozen. Then thaw in the refrigerator and drain liquid (if any).
Mix in all the tartare ingredients and stir until well distributed. Cover and place in the refrigerator for 1 hour so the the flavors can get soaked up in the fish/meat.
In deep pan, heat your oil until it reaches frying temperature (325-350 F). Fry the wontons until golden and crispy (1-2 minutes). Set aside to drain then top with Maldon salt.
If you are not using a deep biscuit cutter, tightly pack a ramekin or small bowl to the top and place a serving plate on top. Flip over and pull up to reveal tartare. The taller the bowl, the taller your tartare will be. Sprinkle wasabi greens around the tartare.
Serve with wonton chips, top with wasabi greens and enjoy with loved ones or friends!
