Spicy Salmon Tartare with Soy-Cured Egg & Crispy Chips Recipe
A vibrant and flavorful Spicy Salmon Tartare featuring sushi-grade salmon dressed in a tangy Japanese mayo-based sauce, complemented by soy-cured egg yolk and crispy homemade potato chips and shallots for crunch. This sophisticated dish balances delicate freshness with umami-rich and spicy elements, perfect as an elegant appetizer or light meal.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese Fusion
- Diet: Halal
Ingredients
Scale
Egg Cure
- 1/3 cup soy sauce
- 2 tsp mirin
- 3 large egg yolks (only 1 used, extra for backup)
Vegetables & Chips
- 1 large shallot
- 1 large russet potato
- 2 cups neutral oil (for frying)
- 1 sprinkle salt (for seasoning chips)
Dressing
- 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
Main
- 10 oz sushi grade salmon (diced small)
- 2 scallions (chopped)
- 2 tbsp chives (finely chopped)
- lemon wedges (for serving)
Instructions
- Cure the Eggs: In a bowl, combine soy sauce and mirin. Gently place the egg yolks into the soy mixture ensuring they are fully submerged. Cover the bowl and refrigerate for 2 hours to allow the yolks to develop a rich umami flavor.
- Peel and Slice: Peel and thinly slice the shallot. Peel the russet potato and using a mandoline, slice it into paper-thin rounds. Soak the potato slices in a large bowl of cold water for 30 minutes to remove excess starch, then drain and thoroughly pat them dry with paper towels.
- Fry the Shallots and Chips: Pour about 1 inch of neutral oil into a heavy-bottomed pot and heat over medium. Fry the sliced shallots until golden brown and crisp, then remove with a slotted spoon and drain on paper towels. Strain the oil to remove shallot remnants and add more oil to reach approximately 2 inches depth. Heat the oil to 350°F (175°C). Fry the dried potato slices in small batches until golden and crisp. Remove and drain on fresh paper towels, then sprinkle lightly with salt.
- Make the Dressing: In a large bowl, whisk together Japanese mayo, Dijon mustard, soy sauce, sesame oil, anchovy paste, caper paste, caper brine, lemon zest, lemon juice, mirin, and minced serrano. Slowly drizzle in the olive oil while whisking continuously to create a smooth, emulsified dressing.
- Assemble the Tartare: Add the diced sushi-grade salmon and chopped scallions to the dressing, mixing gently to coat evenly. Place a ring mold on a serving plate and spoon the salmon mixture into it. Press down gently with the back of a spoon to pack the tartare tightly, then carefully lift the mold straight up to maintain shape.
- Garnish and Serve: Top the tartare with finely chopped chives, some of the crispy shallots, and one soy-cured egg yolk. Serve immediately with lemon wedges and the crispy potato chips on the side for an elegant presentation and contrasting textures.
Notes
- The soy-cured egg yolk adds a luxurious texture and umami boost; prepare extra yolks in case of breakage.
- Using sushi-grade salmon is essential to ensure freshness and safety when served raw.
- Soaking and drying the potato slices thoroughly ensures crispiness when frying.
- Maintain oil temperature carefully to avoid greasy chips and shallots.
- The ring mold is important for neat presentation but can be omitted for a more rustic look.
- This dish is best served fresh to enjoy the contrasting textures and flavors optimally.
Keywords: salmon tartare, spicy salmon, soy-cured egg, crispy chips, Japanese mayo dressing, sushi grade salmon, appetizer, raw fish, seafood dish
