Salmon Tartar On Sweet Potato Waffle Chip

• 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

1. 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.
2. 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.
3. Placed the cooked waffle chips on a paper towel to drain and immediately season with salt and pepper. Cool and get ready for tartar.
4. Remove any skin and bones from your salmon filet. Very finely mince the salmon.
5. In a bowl, mix the salmon, mustards, shallot, and olive oil. season to taste with salt and pepper.
6. 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.

sweet potato waffle chips, sweet potatoes, peanut oil, salt, salmon tartar, king salmon, shallot, mustard, whole grain mustard, creme fraiche, chives, olive oil

Taken from food52.com/recipes/15209-salmon-tartar-on-sweet-potato-waffle-chip (may not work)