Thanksgiving Salmon Tartare

Recipe and Photography by Chef Eric Gephart

Thanksgiving is a bustling time of year in the kitchen. We find ourselves digging up family recipes and leaning into tradition.

This year, take the opportunity while your turkey is cooking to use those familiar holiday tastes and smells in a new way. A quick kelp chili crisp salmon tartar is the perfect accompaniment to iconic holiday ingredients.

Feel free to substitute any of the ingredients or items in this dish based upon what you already have in kitchen for the holidays.

• 1/4 cup cranberry sauce

• 1/2 cup 5 spiced apples (recipe below) (sausage stuffing is a great substitute)

• 5 ounces Kvaroy Arctic Salmon, diced

• 2 teaspoons Barnacle Foods, Kelp Chili Crisp

• 1/4 teaspoon salt

• 3 brussels sprouts, cooked, halved, and seasoned

• 4 strands frisee lettuce

• 1 tablespoon sweet potato sticks (fried allumette potatoes)

• 1 bag artisan crackers

DIRECTIONS

Spoon a circle of cranberry sauce in the middle of your presentation plate.

Place a ring mold (3 inches in diameter) in the center of the cranberry sauce, use a spoon to press in the apple mixture. Mix the diced salmon with the kelp chili crisp and use a spoon to place enough salmon mixture to come to the top of the ring mold. Pull the ring mold off garnish with frisee and potato sticks. Place the sliced brussels sprouts around the dish. Serve with crackers.

For the 5 Spiced Apples:

• 1 tablespoon oil

• 4 Granny Smith apples, cored and medium dice

• 1 tablespoon ginger, chopped

• 1/2 red onion, diced

• 1 teaspoon chinese 5 spice

• 2 ounces brown sugar

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 2 tablespoons thai basil, rough chop

DIRECTIONS

Stabilize your cast iron griddle for 350 to 400f.

Coat the surface with oil.

Add the apples, be sure not to overcrowd or stack the apples. Cook for 1 minute and using 2 spatulas agitate the apples to ensure even cooking.

Next, add the red onion and ginger. Continue to cook for 2 minutes then add the Chinese 5 spice and toast for another minute.

Next add the Brown sugar and allow all of the ingredients to cook together for another minute. Top with Thai Basil and season with salt and pepper.

Transfer to a plate to cool or use immediately.