Spicy Salmon Tartare and Corn Salad with Pita Chips
Spicy Salmon Tartare and Corn Salad with Pita Chips
Ingredients
- 1 pita bread, split in two halves
- 2 tsp (10 ml) olive oil
- ½ tsp Montreal steak spice
- 1 cup (150 g) frozen corn kernels, thawed
- 2 cups (120 g) iceberg lettuce, thinly sliced (see note)
- 1 small shallot, finely chopped
- ¾ lb (340 g) very fresh salmon without skin, diced
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp (15 ml) red wine vinegar
- 2 tsp (10 ml) piri piri sauce (see note)
- 1 tsp (5 ml) Worcestershire sauce
- ½ tsp smoked paprika
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- Using a pastry brush, cover the pita halves with the oil on both sides and place on a baking sheet. Sprinkle with the steak spice.
- Bake for 8 minutes or until lightly golden and crispy. Let cool while you prepare the salad.
- Meanwhile, in a bowl, combine the remaining ingredients. Break the pita into pieces and add to the salad. Season with salt and pepper. Serve immediately.
Spicy Salmon Tartare and Corn Salad with Pita Chips