Serves 2 to 4
Ingredients:
½ shallot, minced1–2 tablespoons red wine vinegar300–350g very fresh or sushi grade salmon1 tablespoon chopped chives1 tablespoon chopped parsley1 tablespoon chopped dill1 tablespoon chopped capers1–2 tablespoons olive oil1 tablespoon grainy Dijon mustard½ lemon, juicedSalt & pepper1 bag kettle cooked potato chipsDirections:
- Before you begin, set your mixing bowl in a larger mixing bowl filled with ice. This will ensure that your tartare stays cold.
- In a small bowl, combine the shallot and vinegar and allow it to lightly pickle while you prepare the rest of your ingredients.
- Cut the salmon into small cubes and place into the chilled mixing bowl. Add in the chives, parsley, dill, and capers.
- Drain the vinegar from the shallots and add them to the salmon. Stir in the oil and mustard and season with salt and pepper.
- Stir in the lemon juice and serve immediately with kettle cooked chips.