December 18, 2024

Salmon Tartare with Homemade Rice Crisps

I love sushi-style appetizers because they have a freshness and simplicity about them while also presenting as a bit fancy. You can serve the tartare with big cucumbers slices or regular crackers but if you want to add a “wow” factor, try making your own rice crisps….it’s super easy, really! Serve Salmon Tartare with Homemade Rice Crisps at a holiday meal, dinner party, or football Sunday appetizer to impress your guests or family. It easily goes from everyday to upscale. You decide.

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Ingredients

Organize the ingredients – salmon fillet, cilantro, chives, cucumbers, shallot, ginger, sesame oil, gluten free soy sauce, lime zest, orange zest, honey (or mirin), Vietnamese rice paper and peanut oil. Not photographed, (whoops!), ginger, honey/mirin, and gluten free soy sauce.

Making the Salmon Tartare

Transfer the salmon to a medium bowl and add the cilantro, chives, shallots, ginger, sesame oil, gluten free soy sauce, lime and orange zest, and honey/mirin.

Cut the salmon into small cubes. Transfer the salmon to a medium bowl and add the cilantro, chives, cucumbers, shallots, ginger, sesame oil, gluten free soy sauce, lime and orange zest, and honey (or mirin). Use a large spoon to mix ingredients together. Season with salt and pepper. Cover in plastic wrap and refrigerate until ready to serve. Salmon tartare should be consumed within 24 hours.

Cutting the Rice Wrappers

Use two sheets of Vietnamese rice paper wrappers.

Use two sheets of Vietnamese rice papers. Use a scissor to cut each sheet into quarters. Then cut each quarter sheet into quarters again, 16 total squares total. You can stop here and have bigger rice crisps. Or cut each of those smaller squares diagonally and create triangles…32 total. Whichever you prefer.

Making the Rice Crisps (so easy!!)

Heat the oil to 350 degrees in a medium pot. Use a thermometer if possible. Add rice wrapper pieces into the oil one at a time. If using the larger size rice wrappers, drop 5-6 in one at a time and if using the smaller size wrappers, drop in 12-14 one at a time. They will immediately puff up.

Remove rice crisps from the pot with a wire mesh or slotted spoon and place onto a plate lined with a paper towel. Repeat until all rice wrappers are cooked.

Heat the oil to 350 degrees in a medium pot. Use a thermometer if possible. Add rice paper pieces into the oil one at a time. If using the larger size rice papers, drop 5-6 in one at a time and if using the smaller size paper pieces, drop in 12-14 one at a time. They will puff up and be cooked within 2 seconds. Once they puff up, immediately remove rice crisps from the pot with a wire mesh or slotted spoon and place onto a plate lined with a paper towel. Repeat until all rice papers are cooked.

Salmon Tartare with Homemade Rice Crisps

To serve you can either place the salmon tartare in a bowl and serve the rice crisps on the side or you can do as I did in the photo and plate a few of the rice crisps with the tartare.

Print Recipe

Salmon Tartare with Homemade Rice Crisps

Prep Time28

Cook Time2

Total Time30

Course: Appetizer

Cuisine: American, Japanese

Keyword: chives, cilantro, cucumbers, ginger, gluten free, gluten free soy sauce, honey, lime zest, mirin, orange zest, peanut oil, rice wrappers, salmon, sesame oil, shallots

Servings: 8 people

Author: GFchow @ gfchow.com

Ingredients

Salmon Tartare

1 lb. salmon fillet sushi grade is preferable, skin removed, cut into small cubes
2 tablespoons cilantro leaves only, finely chopped
2 tablespoons chives finely chopped (scallions can also be used)
2 tablespoons persian cucumber small diced
1 small shallot finely diced, approx. 1 hefty tablespoon
1 tablespoon fresh ginger grated or finely diced
1 tablespoon sesame oil
2 tablespoons soy sauce gluten free, I use San-J
1 lime zested
1 navel orange 1/2 zested
1/2 teaspoon honey or 1 teaspoon Mirin

Rice Crisps

2 sheets Vietnamese rice paper square sheets are preferable but round sheets could also be used
2 cups peanut oil

Instructions

Mix the salmon, cilantro, chives, cucumbers, shallot, ginger, sesame oil, gluten free soy sauce, lime zest, orange zest, and honey (or mirin) together in a medium sized bowl. Season with salt and pepper. Cover in plastic wrap and refrigerate until ready to serve. Salmon tartare should be consumed within 24 hours.
Cut each rice wrapper sheet into 4 equal squares. Then cut each of those squares into 4 equal parts again for 16 small squares. You can stop there and have bigger rice crisps or cut each of those squares diagonally to create smaller triangle pieces…32 total. Whichever you prefer.
Heat the oil to 350 degrees in a medium pot. Use a thermometer if possible. Add rice paper pieces into the oil one at a time. If using the larger size rice papers, drop 5-6 in one at a time and if using the smaller size paper pieces, drop in 12-14 one at a time. They will puff up and be cooked within 2 seconds. Once they puff up, immediately remove rice crisps from the pot with a wire mesh or slotted spoon and place onto a plate lined with a paper towel. Repeat until all rice papers are cooked.
To serve you can either place the salmon tartare in a bowl and serve the rice crisps on the side or you can do as I did in the photo and plate a few of the rice crisps with the tartare.

Notes

Adding citrus juice to this recipe will “cook” the salmon a la ceviche which is why in this recipe I am only using the zest.

Other extras to consider adding to the tartare… micro greens, diced avocado, capers, crispy shallots, caviar/roe, sriracha, lemon zest, the list goes on…

Recipe by me.

If you like this recipe, you may also like these other GFchow recipes. Seared Honey Lime Scallops, Mini Tuna Tartare Martinis, and Citrus Scallop Crudo,

GLUTEN FREE DISCLAIMER

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.