Potato Crisps with Salmon Tartare, Made at Camp

If there is one snack that always comes camping, it is probably potato crisps. They keep the children happy and they go with a drink in the evening. Here is a recipe that promotes those crisps to a dish in their own right: potato crisps with salmon tartare.

The savour of the salmon, the crunch of the vegetables and the crisp, toasted snap of the crisps make it hard to stop at one.

Dish blends we recommend for this camping recipe. Dish Symphony No.1 Dish Symphony No.2 Dish Symphony No.3 Equipment A bowl

Ingredients Salmon fillet: 150 g Vegetables Cucumber: 1/2 Garlic: 1 clove Red onion: 1/2 Cornichons (pickled gherkins): 2–3 Soured cream: 100 g Salt: a little (sea salt is best) Lemon juice: about 2 tsp (freshly squeezed if you can) Dish: about 1/2 tsp Potato crisps of your choice

Preparation

• Peel the cucumber and cut it into a rough dice of about 5 mm (you want the texture to stay).
  

  If you work in a pinch of salt, leave it for 30 minutes and then blot the moisture off with kitchen paper, the dip will not go watery and will taste better. (Though at camp, do not think about it too hard — just make it.)

• Chop all the other vegetables as finely as you can.
• If you can see any small bones in the salmon fillet, pull them out.

Method

1. Put the cut vegetables into a bowl and mix them together.
   
   
2. Cut the 150 g salmon fillet into thin slices, then chop it finer still, and add it to the bowl.
   

   Chop half of the fillet so fine that no shape is left, and cut the other half so that a little shape remains. That way you get both the texture and the savour, which we recommend. (Though at camp, do not think about it too hard — just make it.)

3. Mix everything in the bowl well with a spoon, then add the 100 g of soured cream and mix again.
   
   
4. Add about 2 tsp of lemon juice and 1/2 tsp of Dish (about two pinches) and mix through.
   
   
5. Add the salt a little at a time, tasting as you go, and once the seasoning is right it is ready.