When was the last time you had a subscription to a magazine? What were you receiving?
When I was a kid I had a subscription to Owl Magazine and later Canadian Geographic. One of the most exciting things about having a subscription was seeing the magazine in the pile of mail. The excitement has increased exponentially now, with the internet, the only physical mail I receive these days are bills. This year will be different, as my brother bought me a subscription to a culinary magazine for Christmas! I received the first magazine under the tree with the promise that more would follow throughout the year. I flipped through it in awe and excitement studying recipes I could potentially share on the blog. Here is a salmon appetizer recipe I found on the magazine’s web site:
Salmon Tartare on Potato Crisps
- 1 8″-long russet potato
- 2 tbsp. canola oil
- Kosher salt and freshly ground pepper
- 1 lb. skinless boneless salmon filet or belly
- 3 tbsp. dijon mustard
- 2 tbsp. chopped cornichons
- 2 tbsp. chopped red onions
- 2 tbsp. rinsed and drained capers
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. finely chopped flat-leaf parsley
- 1 tbsp. finely chopped chives
1. Heat oven to 300°. Peel potato. Using a Japanese mandoline, slice potato lengthwise into twenty-five 1/16″-thick slices, stacking them to prevent from drying out.
2. 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.
3. 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.
4. Fold in parsley and chives. Chill for 30 minutes. Serve tartare on potato crisps garnished with chopped chives.
SERVES 6 – 8
Recipe Source: The recipe is from Jeremy Marshall, owner of New York’s Aquagrill restaurant, and featured on the Saveur website.