Looking at this Asian Tartare on Rice Crisps on this photo, the only thing I can think about is when I’m going to make this again (it’s going to be soon). It´s a fun, luxurious, fresh and pretty simple dish to make.
You can prepare the tartare and rice crisps hours before your guests arrive but don´t spoon the tartare on the crisps ahead because then they tend to get soft and you want to keep that crispiness. You can either assemble the appetizer while your guests have arrived or make them do it themselves.
Make sure you use a fresh salmon of good quality, the dish relies on it. I´ll be happy to know what you think!
Photo: Fredrik Övgård
Asian Tartare on Rice Crisps
Makes 8 portions
250 g (9 oz) fresh Salmon of good quality
1 Spring Onion, finely sliced
Fresh Cilantro, chopped
Garnish with white and black sesame seeds
1 tablespoon finely grated fresh Ginger
1 Lime, juice and zest
1 teaspoon Sesame Oil
1 tablespoons Soy Sauce, I used gluten free
1/2 tablespoon Neutral Oil
1 pinch of red Chili, finely chopped
5 sheets of Rice Paper
5 dl (2 1/4 cups) Frying Oil
- Mix all dressing ingredients.
- Add salmon, spring onions and coriander to the dressing and let everything draw at least half an hour.
- Measure the oil in a pot that you can fit a whole rice paper in. Heat the oil to 150-160°C (300-320 F). Add in one rice paper at a time and look at pure magic – boom, you have a fried rice paper in a few seconds.
- Take it out, put on paper towels, sprinkle with salt and break into pieces.
- Spoon the tartare on pieces of rice crisps. Garnish with sesame seeds and cilantro or watercress.