Ingredients

1/3 cup soy sauce

2 tsp mirin

3 large egg yolks (you will only use 1, but make extra in case it breaks)

1 large shallot

1 large russet potato

2 cups neutral oil (for frying)

A sprinkle of salt

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 chili (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

Step 1: Cure the eggs by mixing soy sauce and mirin in a bowl. Gently place the egg yolks in the liquid, ensuring they are fully submerged. Cover and refrigerate for 2 hours.

Step 2: Peel and thinly slice the shallot. Peel the potato and slice it into paper-thin rounds using a mandoline. Soak the potato slices in a large bowl of cold water for 30 minutes, then drain and pat dry thoroughly with paper towels.

Step 3: In a heavy-bottomed pot, pour enough oil to fill about 1 inch. On medium heat, fry the shallots until golden brown. Remove with a slotted spoon and drain on paper towels. Strain out any debris and add more oil to reach about 2 inches high. Heat to 350°F (175°C). Fry the dried potato slices in small batches until golden and crisp. Remove and drain on fresh paper towels. Lightly sprinkle with salt.

Step 4: In a large bowl, mix Japanese mayo, Dijon mustard, soy sauce, sesame oil, anchovy paste, caper paste, caper brine, lemon zest, lemon juice, mirin, and minced serrano. Slowly whisk in the olive oil until the mixture is emulsified.

Step 5: Add the diced salmon and chopped scallions to the dressing, along with about 2 tablespoons of fried shallots. Place a ring mold on a serving plate, spoon in the mixture, and press down gently to pack it tightly. Carefully lift the mold straight up to reveal the tartare.

Step 6: Garnish the tartare with chopped chives, remaining crispy shallots, and a soy-cured egg yolk on top. Serve with lemon wedges and the crispy chips on the side.

Tips & Variations

Use sushi-grade salmon to ensure freshness and safety when serving raw fish.

For a milder spice, reduce the amount of serrano or remove seeds before mincing.

Substitute russet potato chips with tortilla chips for a different crunch.

Prepare the soy-curing mixture and chips ahead of time to save on assembly day.

Storage

Store the tartare mixture in an airtight container in the refrigerator for up to 24 hours; however, it’s best enjoyed fresh. Soy-cured egg yolks can be kept refrigerated in the curing liquid for up to 3 days. Store crispy chips in an airtight container at room temperature to maintain their crunch. To reheat chips, briefly warm in a low oven but avoid moisture exposure.

FAQs

Can I use other types of fish for this tartare?

Yes, you can substitute salmon with other sushi-grade fish like tuna or yellowtail, but choose fresh, high-quality fish to maintain flavor and safety.

What if I don’t have a mandoline for slicing potatoes?

You can carefully slice potatoes thinly with a sharp knife, but a mandoline ensures even, thin slices which fry more evenly and crispier.