A delicious recipe of home made chips and salmon tartare that you will adore!
- Large pot
- 10 to 12 Little Potatoes
- (To taste) salt, to taste
- 4 cups canola oil
- 350 to 375 g fresh salmon
- 2 Tbsp lobster oil
- 1 tsp Dijon mustard
- 8 to 10 drops green tabasco
- 1 lime, juice and zest
- (To taste) salt and pepper
Heat fryer or oil in a large pot for 4 to 5 minutes. Note: Be careful if you are using a pot. Never turn the heat higher than medium (alternate between low and medium.) The temperature does not have to be very high to cook your chips. The oil must not come to a boil!
Use a mandoline in order to cut very thin slices of potatoes. Note: Do not press on the potato to make thin slices.
Add slices of potatoes in hot oil and cook for 3 to 4 minutes. When the potatoes start changing form (they will become curved) it’s because they are ready.
Take out chips and put on a paper towel and salt them. Set aside.
For the tartare, dice the salmon in small pieces.
Add all of the ingredients and mix well.
Taste and season.