Smoked Salmon Tartare with Celery Root Crisps

 

One of my weaknesses in the seafood category is Smoked Salmon!  I could eat it every day in so many different ways and even plain.  When traveling, and if offered on the breakfast menu, I will for sure get it for breakfast. It's loaded with B12 vitamins and Omega-3 healthy fats for a happy heart! The traditional way it's served is with red onion and cream cheese on a bagel that you can get in most gourmet deli's.  While that's great, I wanted to try a different way to do it with less calories but not lacking flavor.  I love the versatility of celery root that is often overlooked and eventually thrown out in markets because no one knows what to do with it.  It makes fantastic soups, mock mashed potatoes, to fries, etc.  I love adding this flavorful low calorie veggie to our meals in creative ways.  It's a tasty sneaky way to get your veggies in.  My daughter loves the way I prepared the chips tonight and couldn't stop eating them.  So with the recipe below, I have achieved the exact taste I was looking for when combined altogether. The ingredients measurements are precise and marry so well together.  Makes a great appetizer and is quick to prepare and assemble but in no way tastes like there was no thought put into it.  If you love Smoked Salmon Tartare, you must give this recipe a try!  A true foodie experience! A great appetizer for guests!

What you need:
~2 Packages already prepared Smoked Salmon
~1 Tbsp fresh chopped Chives
~1 Tbsp finely chopped Cilantro
~1/4 Tsp crushed fresh Garlic
~1/4 Tsp horseradish
~1/4 Tsp fresh lime juice
~1 Tbsp Extra Virgin Olive Oil
~1 Tbsp finely chopped red onion
~1 Packet Splenda
~1 Tbsp White wine vinegar
~1 Tbsp Chopped fresh Mango (Make sure it's ripe)
~2% Greek Yogurt for side dipping (Optional, you either love it, or you don't, try and see if you like it.  I loved it!!)
~1 Celery root (found by the peppers and herbs at your market.)
~ Olive oil for brushing on Celery Root.

Let's get to work:
1) Put your salmon in the freezer for 20 minutes prior to cutting into small cubes.  It just makes it easier since it's so soft and can mush easily.
2) While your salmon is in the freezer, place all of the other ingredients in a bowl, minus the yogurt and celery root, we will use those later.  By the time you get these ingredients prepped and in the bowl, your Salmon will be ready to cut into small cubes and added to the mixture.  Place in fridge covered until ready to use.

For the Celery Root Chips:
1)Wash your celery root with a food safe scrub brush to get the excess dirt off.  Cut the bottom off and then carefully peel and cut thin slices and place on baking sheet sprayed with Pam.  Brush the celery root with a thin layer of Olive oil and then sprinkle with a little salt and pepper.  Bake in a 350 degree oven until golden, then broil until sizzling. (about 5 minutes) It's ok if there is some white left after cooking, just don't let them get too dark or they will taste bitter.  Remove to a cooling rack and let cool completely before crushing them with a knife.
2) Place some of the Tartare mixture on a plate.  As you can see I am a little more creative then just throwing it on a plate, I used a cookie cutter.  Add some crisps to 1 side and add a small dollop of Greek yogurt and a sprinkling of chopped chives on the other side.  You are ready to serve! (if it makes it out of the kitchen =)