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–+ servings

Spicy Salmon Tartare with Soy-Cured Egg & Crispy Chips Recipe

An elegant Japanese spicy salmon tartare made with buttery sushi-grade salmon that is mixed in a savory citrus dressing, topped with a soy-cured egg yolk, chives, and crispy homemade potato chips.
Servings: 2 servings
By: Nadia Aidi
An overhead view of a spicy salmon tartar appetizer on a silver tray, showing the cured egg yolk and crispy toppings with lemon wedges.
Prep 25 minutes
Cook 20 minutes
Egg Cure 2 hours
Total 2 hours 45 minutes

Equipment

Ingredients 

Cured Egg Yolks

  • 1/3 cup soy sauce
  • 2 tsp mirin
  • 3 large egg yolks, (You will only use 1, but I make extra in case it breaks)

Crispy Shallots and Potato Chips

  • 1 large shallot
  • 1 large russet potato
  • 2 cups neutral oil, for frying
  • 1 sprinkle salt

Spicy Salmon Tartare

  • 1.5 tsp Japanese mayo
  • 1 tsp dijon mustard
  • 1 tsp soy sauce
  • 1/2 tsp sesame oil
  • 2 anchovies, chopped into a paste
  • 2 tsp capers, chopped into a paste
  • 1 tsp caper brine
  • 1 lemon, zested and 1 tsp juice
  • 1 tsp mirin
  • 1/2-1 serrano, minced
  • 3 tbsp olive oil
  • 10 oz sushi grade salmon, diced small
  • 2 scallions, chopped
  • 2 tbsp chives, finely chopped
  • lemon wedges, for serving

Instructions

  • Cure the Eggs: Mix soy sauce and mirin into a bowl. Gently place the egg yolks into the liquid, making sure they are completely submerged. Cover and refrigerate for 2 hours.
    1/3 cup soy sauce, 2 tsp mirin, 3 large egg yolks
  • Peel and Slice: Peel and thinly slice your shallot. Peel the potato and use a mandoline to slice it into paper-thin rounds. Place the slices in a large bowl of cold water for 30 minutes. Drain and pat the slices completely dry with paper towels.
    1 large shallot, 1 large russet potato
  • Fry the Shallots and Chips: Place the sliced shallots in a heavy-bottomed pot and fill with about 1 inch of oil. On medium heat, fry until golden brown. Remove with a slotted spoon and drain on paper towels. Strain out any remnants and add more oil until it's filled about 2 inches high. Get the temperature up to 350°F (175°C). Add the dried potato slices to the same oil in small batches. Fry until golden and crisp. Remove with a slotted spoon, drain on fresh paper towels. Lightly sprinkle with salt.
    2 cups neutral oil, 1 sprinkle salt
  • Make the Dressing: Mix the Japanese mayo, dijon mustard, soy sauce, sesame oil, anchovy paste, caper paste, caper brine, lemon zest, lemon juice, mirin, and minced serrano in a large bowl. Slowly whisk in the olive oil until emulsified.
    1.5 tsp Japanese mayo, 1 tsp dijon mustard, 1 tsp soy sauce, 1/2 tsp sesame oil, 2 anchovies, 2 tsp capers, 1 tsp caper brine, 1 lemon, 1 tsp mirin, 1/2-1 serrano, 3 tbsp olive oil
  • Assemble the Tartare: Mix the diced salmon into the dressing along with the scallions, and about 2 tbsp of the crispy shallots. Place a ring mold on a plate and spoon the mixture inside. Press down gently with the back of a spoon to pack it tightly, then carefully lift the ring mold straight up.
    10 oz sushi grade salmon, 2 scallions
  • Garnish and Serve: Top with chives, crispy shallots and a cured egg yolk. Serve with lemon wedges and crispy chips.
    2 tbsp chives, lemon wedges

Nutrition

Calories: 770kcal, Carbohydrates: 30g, Protein: 41g, Fat: 55g, Saturated Fat: 9g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 32g, Trans Fat: 0.01g, Cholesterol: 373mg, Sodium: 2797mg, Potassium: 1371mg, Fiber: 3g, Sugar: 5g, Vitamin A: 723IU, Vitamin C: 16mg, Calcium: 103mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info