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Salmon Tartare with Homemade Rice Crisps

Prep Time28 minutes
Cook Time2 minutes
Total Time30 minutes
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...