Spicy Salmon, Unrolled

A versatile appetizer

Spicy Salmon, Unrolled

Serves: 4 | Difficulty:

Once upon a time, I catered fancy dinner parties in New York. Salmon or tuna tartare was a favorite appetizer because while it seems difficult, it is incredibly easy, and you don’t need to heat anything up. While we used served these a bit fancier, I find potato chips to be the perfect vessel to eat an incredible amount of raw salmon. This is the perfect low-brow/brilliant combination for lazy weeknight dinners and your fanciest dinner parties. ~ Chef Ali


8 ounces salmon burger or salmon fillet, minced (I love doing this with a sockeye tail piece)
1 teaspoon sriracha
2 tablespoons mayonnaise, preferably Asian-style like Kewpie
1 tablespoon soy sauce
½ avocado, sliced

Optional, but suggested, mix-ins:
¼ red onion, minced
1 teaspoon ginger, grated
¼ English cucumber, seeded and minced

Your favorite potato chips, lots of them. I love Utz, but Sea Salt Kettle Chips are delicious too.

For the burger

Drain burger on a paper towel-lined plate, pressing to absorb any excess moisture. Run a chef’s knife over salmon to mince finely or briefly pulse in a food processor to desired texture. I like to cut half very finely and leave the remaining half relatively coarse.

For the tartare

Combine sriracha, mayonnaise, soy sauce, and any additional mix-ins in a bowl with salmon. Serve with avocado slices and devour with chips.