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Sweet potato waffle chips sweet potatoes peanut oil salt Salmon Tartar king salmon shallot mustard whole-grain mustard Creme Fraiche chives olive oil
Viewed: 51 - Published at: 5 years agoIngredients
- Sweet potato waffle chips
- 1 peeled sweet potatoes (yams) that are fat and round rather than long and skinny
- 4 cups peanut oil (or other neutral high temperature oil)
- salt and pepper
- Salmon Tartar
- 4 ounces wild Alaskan king salmon (or sockeye)
- 2 teaspoons shallot (very finely minced)
- 1 teaspoon dijon mustard
- 3/4 teaspoon whole grain mustard
- 1/4 cup creme fraiche
- 2 tablespoons chives, chopped
- 2 teaspoons olive oil
Method
- You'll need your mandoline for this - and the waffle weave attachment. Follow the directions on your mandoline to create a very thin 1/8th inch slice of sweet potato. Make a bunch (you'll end up nibbling on way too many during the cooking process and some tend to break up)! NOTE: if you don't have a mandoline - don't give up. Just carefully slice your sweet potatoes into regular chips the same thickness. They'll still be delicious just not as lacy and delicate looking.
- Preheat your oil in a deep pot to 350 degrees. Cook your waffle chips in the oil, being careful not to overcrowd the pot. The chips should take about 1 minute, depending on how well the temperature is controlled. They should be cooked and starting to brown on the edges.
- Placed the cooked waffle chips on a paper towel to drain and immediately season with salt and pepper. Cool and get ready for tartar.
- Remove any skin and bones from your salmon filet. Very finely mince the salmon.
- In a bowl, mix the salmon, mustards, shallot, and olive oil. season to taste with salt and pepper.
- Place about 1 -2 teaspoons of tartar on each sweet potato chip, depending on how big your chips are. Top the tartar with a dollop of creme fraiche and sprinkle some chives on top.
