Salmon Tartare and Crispy Wontons
We’re reinventing salmon tartare by serving it up on a base of crunchy lettuce. We’re combining fresh fish with avocado, mayonnaise and hot sauce, then pairing it with marinated cucumbers. We’re topping it all off with crispy julienned wontons.
Ingredients
- 8 frozen square wonton wrappers, thawed, cut into fine julienne
- 1 tbsp (15 ml) vegetable oil
- 2 Lebanese cucumbers, sliced into rounds 1/8 inch (3 mm) thick
- 1 tbsp pickled ginger, chopped
- 1 tbsp (15 ml) lime juice
- 1 ½ lb (675 g) fresh salmon without skin
- 2 green onions, thinly sliced
- 1 avocado, ripe but firm, cut into small dice
- 1 lime, zest finely grated and juiced
- 3 tbsp (45 ml) mayonnaise
- 2 tbsp red tobiko (see note) (optional)
- Sriracha, to taste
- 2 crunchy lettuces, leaves separated
- Roasted black and white sesame seeds, to taste
- Soy sauce, to taste
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
- Place the wonton wrappers on the baking sheet. Add the oil and toss to coat well. Season with salt. Bake for 5 to 6 minutes or until golden, stirring halfway through cooking.
We’re reinventing salmon tartare by serving it up on a base of crunchy lettuce. We’re combining fresh fish with avocado, mayonnaise and hot sauce, then pairing it with marinated cucumbers. We’re topping it all off with crispy julienned wontons.