Prep

25 min
Total

35 min (+ refrigeration)
Serving

4

Salmon Tartare to Share

Name: Salmon Tartare to Share
Prep time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb. skinless fresh salmon fillet (see note); 15 mL (1 tbsp) mayo; 15 mL (1 tbsp) olive oil; 15 mL (1 tbsp) Japanese soy sauce; 15 mL (1 tbsp) freshly squeezed lime juice; 15 mL (1 tbsp) chopped fresh coriander leaves; 15 mL (1 tbsp) minced chives; 2 mL (1/2 tsp) sriracha; 2 mL (1/2 tsp) grated fresh ginger; Pita chips; 1 container (200g) Saputo Feta cheese, crumbled; 1 avocado, peeled, pitted, and diced; 2 Lebanese cucumbers, diced; 2 green onions, minced (green part only); Radishes, thinly sliced

Ingredients

For the tartare

1 lb. skinless fresh salmon fillet (see note)
15 mL (1 tbsp) mayo
15 mL (1 tbsp) olive oil
15 mL (1 tbsp) Japanese soy sauce
15 mL (1 tbsp) freshly squeezed lime juice
15 mL (1 tbsp) chopped fresh coriander leaves
15 mL (1 tbsp) minced chives
2 mL (1/2 tsp) sriracha
2 mL (1/2 tsp) grated fresh ginger

To serve

Pita chips
1 container (200g) Saputo Feta cheese, crumbled
1 avocado, peeled, pitted, and diced
2 Lebanese cucumbers, diced
2 green onions, minced (green part only)
Radishes, thinly sliced

Directions

Using a very sharp knife, finely dice the salmon fillet. Freezing the fillet for 20 to 30 minutes beforehand will make the task easier. Transfer to a mixing bowl and refrigerate.
In a small bowl, whisk together the remaining tartare ingredients. Take the diced salmon out of the fridge and pour the dressing over it. Toss to combine and refrigerate for 15 to 30 minutes.
Right before serving, scatter some pita chips over a large serving plate. Drain excess dressing from the tartare, then scatter it over the pita chips. Garnish with crumbled Feta cheese, avocado, cucumber, radish, and green onion to taste. Enjoy immediately.

Note:

You can replace the salmon with diced cooked shrimp.