Salmon tartar on sweet potato waffle chip

November 30, 2011
Author Notes

This may look and seem a bit fussy, but it really is relatively easy for a showstopper party canape that is mouthwateringly delicious. I started making this a few years ago when I got a new mandoline with the waffle weave attachment. I started out by making the sweet potato waffle chips and they seems like a nice vessel for something tasty. Then, while shopping I realized it was Alaskan King Salmon season. It all clicked and our Thanksgiving 2007 had an appetizer I make over and over again now. I try to eat Alaskan salmon exclusively, rather than the overfished or farmed Atlantic salmon. King salmon has a beautiful reddish-peach color and is perfectly fatty enough for tartar. If you can't get king, you can substitute sockeye, just add a bit more olive oil to the tartar to up the fat. Assembly this snack just before serving, the sweet potato waffle chips are delicate and will become mushy if left too long with tartar sitting on top! —meganvt01

Test Kitchen Notes

This tartar was so very good; the cool salmon with spicy shallots and the assertive kick from the mustard was perfect under the dollop of creme fraiche. I used fresh Alaskan sockeye and, as meganvt01s headnote mentioned, it did require a little more olive oil. The sweet potato was a tasty vessel for the tartar, but I found frying the chips a bit fussy. I will definitely serve this tartar again, but may opt to bake the chips or use another vegetable to serve the tartar on. —LLStone

  • Makes 2 dozen
  • Sweet potato waffle chips
  • 1 peeled sweet potatoes (yams) that are fat and round rather than long and skinny
  • 4 cups peanut oil (or other neutral high temperature oil)
  • salt and pepper
  • Salmon Tartar
  • 4 ounces wild Alaskan king salmon (or sockeye)
  • 2 teaspoons shallot (very finely minced)
  • 1 teaspoon dijon mustard
  • 3/4 teaspoon whole grain mustard
  • 1/4 cup creme fraiche
  • 2 tablespoons chives, chopped
  • 2 teaspoons olive oil
In This Recipe
  1. Sweet potato waffle chips
  2. You'll need your mandoline for this - and the waffle weave attachment. Follow the directions on your mandoline to create a very thin 1/8th inch slice of sweet potato. Make a bunch (you'll end up nibbling on way too many during the cooking process and some tend to break up)! NOTE: if you don't have a mandoline - don't give up. Just carefully slice your sweet potatoes into regular chips the same thickness. They'll still be delicious just not as lacy and delicate looking.
  3. Preheat your oil in a deep pot to 350 degrees. Cook your waffle chips in the oil, being careful not to overcrowd the pot. The chips should take about 1 minute, depending on how well the temperature is controlled. They should be cooked and starting to brown on the edges.
  4. Placed the cooked waffle chips on a paper towel to drain and immediately season with salt and pepper. Cool and get ready for tartar.
  1. Salmon Tartar
  2. Remove any skin and bones from your salmon filet. Very finely mince the salmon.
  3. In a bowl, mix the salmon, mustards, shallot, and olive oil. season to taste with salt and pepper.
  4. Place about 1 -2 teaspoons of tartar on each sweet potato chip, depending on how big your chips are. Top the tartar with a dollop of creme fraiche and sprinkle some chives on top.

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  • EmilyC

Recipe by: meganvt01

After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession. I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource. As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.