Salmon Tartare on Potato Crisps

• 1 russet potato (8-inch long)
• 2 tablespoons canola oil
• kosher salt
• fresh ground pepper
• 1 lb skinless boneless salmon fillets or 1 lb salmon, belly
• 3 tablespoons Dijon mustard
• 2 tablespoons chopped cornichons
• 2 tablespoons chopped red onions
• 2 tablespoons rinsed and drained capers
• 2 tablespoons extra virgin olive oil
• 2 tablespoons finely chopped flat leaf parsley
• 1 tablespoon finely chopped chives

1. Heat oven to 300F
2. Peel potato, using a Japanese mandoline, slice potato lengthwise into twenty-five 1/16"-thick slices, stacking them to prevent from drying out.
3. Line 2 baking sheets with parchment paper; rub each with canola oil.
4. Arrange potato slices on baking sheets, spacing them apart, and turn them in the oil to coat.
5. Lightly sprinkle with salt and bake, rotating sheets and flipping potato slices every 5 minutes, until crisp and browned, 4050 minutes.
6. (Some will brown faster than others.)
7. Transfer potato crisps to a paper towellined plate.
8. Dab dry with a paper towel; set aside.
9. Cut salmon into 1/8" cubes.
10. Transfer to a bowl and add dijon mustard, cornichons, onions, capers, and olive oil and season with salt and pepper to taste.
11. Fold in parsley and chives.
12. Chill for 30 minutes.
13. Serve tartare on potato crisps garnished with chopped chives.

russet potato, canola oil, kosher salt, fresh ground pepper, salmon, mustard, cornichons, red onions, capers, extra virgin olive oil, flat leaf parsley, chives

Taken from www.food.com/recipe/salmon-tartare-on-potato-crisps-381149 (may not work)