Directions:
- Heat oven to 300°F
- Peel potato, using a Japanese mandoline, slice potato lengthwise into twenty-five 1/16 -thick slices, stacking them to prevent from drying out.
- Line 2 baking sheets with parchment paper; rub each with canola oil.
- Arrange potato slices on baking sheets, spacing them apart, and turn them in the oil to coat.
- Lightly sprinkle with salt and bake, rotating sheets and flipping potato slices every 5 minutes, until crisp and browned, 40–50 minutes. (Some will brown faster than others.)
- Transfer potato crisps to a paper towel–lined plate.
- Dab dry with a paper towel; set aside.
- Cut salmon into 1/8 cubes.
- Transfer to a bowl and add dijon mustard, cornichons, onions, capers, and olive oil and season with salt and pepper to taste.
- Fold in parsley and chives.
- Chill for 30 minutes.
- Serve tartare on potato crisps garnished with chopped chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.78 Kcal (682 kJ) | ||
| Calories from fat | 87.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.73g | 15% | |
|---|---|---|---|
| Cholesterol | 26.08mg | 9% | |
| Sodium | 190.99mg | 8% | |
| Potassium | 345.1mg | 7% | |
| Total Carbs | 5.3g | 2% | |
| Sugars | 0.43g | 2% | |
| Dietary Fiber | 0.79g | 3% | |
| Protein | 12.89g | 26% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 14.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 161.46 Kcal (676 kJ) | ||
| Calories from fat | 86.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.65g | 15% | |
|---|---|---|---|
| Cholesterol | 25.87mg | 9% | |
| Sodium | 189.45mg | 8% | |
| Potassium | 342.31mg | 7% | |
| Total Carbs | 5.26g | 2% | |
| Sugars | 0.42g | 2% | |
| Dietary Fiber | 0.79g | 3% | |
| Protein | 12.78g | 26% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 14.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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