Salmon Tartare Bites

Ease of preparation: Medium

Yield: 24 appetizers

Ingredients:

½ cup (120 ml) sour cream

2 tablespoons (30 ml) Dijon mustard

1 tablespoon lemon juice, divided

1 ½ lbs (680 g) sushi-grade salmon, diced

1 Granny Smith apple, diced

2 shallots, minced

2 tablespoons (30 ml) minced tarragon

2 tablespoons (30 ml) minced chives

2 teaspoons (10 ml) grapeseed oil

1 teaspoon (5 ml) black salt + more to garnish

½ teaspoon (2.5 ml) white pepper

Oil, for deep frying

3 sesame rice paper wrappers

Method:

In a small bowl, mix together sour cream, Dijon mustard, and 1 ½ teaspoons lemon juice.

In a separate bowl, add salmon, apple, shallot, tarragon, chives, remaining lemon juice, grapeseed oil, black salt, and white pepper. Add sour cream mixture. Carefully mix just until combined. Put tartare in the fridge until ready to use.

Heat oil in a deep-sided pot.

Cut sesame rice papers in half using kitchen scissors. Add rice paper halves in batches to the hot oil, making sure they do not touch. Cook 2 minutes. Remove to a paper towel-lined plate.

Once cool, crack the sesame rice paper crackers into smaller cracker-sized pieces.

Top rice paper crackers with spoonfuls of salmon tartare. Garnish with black salt. Serve immediately.