Salmon Tartar On Sweet Potato Waffle Chip Recipe

Name: Salmon Tartar On Sweet Potato Waffle Chip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
Placed the cooked waffle chips on a paper towel to drain and immediately season with salt and pepper. Cool and get ready for tartar.
4
Remove any skin and bones from your salmon filet. Very finely mince the salmon.
5
In a bowl, mix the salmon, mustards, shallot, and olive oil. season to taste with salt and pepper.
6
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.

1465

kcal

Calories

124

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Salmon Tartar On Sweet Potato Waffle Chip falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Salmon Tartar On Sweet Potato Waffle Chip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions