Salmon tartare, thai-style mayonnaise, sesame seeds, chives, cucumber, puffed rice chips |

Preparation time: 45 min

Preheat your deep frier at 375 °F

• Mise en place

  Remove the skin from the salmon and cut it into small cubes.  Peel and remove the seeds from the cucumber and then cut it into small cubes.  Finely slice the French shallots, green onions and chives.  Toast the sesame seeds if they are raw.

• Mayonnaise

  In a bowl, combine the egg yolk with the Dijon mustard and a pinch of salt. Whisk the mixture while slowly drizzling in the vegetable oil until you have a thick mayonnaise. Add sweet chili sauce to taste.

• Rice chips

  Tear the rice paper sheets into pieces with your fingers, dip the pieces into the deep fryer—be careful, they’ll be done almost instantly.

  Remove them and place them on a paper towel, then add a pinch of curry powder and salt to season them.

• To serve

  In a bowl, combine the salmon and cucumber. Gently mix in the mayonnaise until you reach the desired consistency. Finish with the chives, lime zest, lime juice, and shallot. Adjust the seasoning. 

  Pour a little sweet chili sauce onto the bottom of the plates and spread it evenly using the back of a spoon.

  Use a cookie cutter to shape the tartare into rounds on the bottom of your plates.

  Finish by adding the rice chips and sprinkling with sesame seeds.