1. Heat oven to 300°F 2. Peel potato, using a Japanese mandoline, slice potato lengthwise into twenty-five 1/16"-thick slices, stacking them to prevent from drying out. 3. Line 2 baking sheets with parchment paper; rub each with canola oil. 4. Arrange potato slices on baking sheets, spacing them apart, and turn them in the oil to coat. 5. 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.) 6. Transfer potato crisps to a paper towel–lined plate. 7. Dab dry with a paper towel; set aside. 8. Cut salmon into 1/8" cubes. 9. Transfer to a bowl and add dijon mustard, cornichons, onions, capers, and olive oil and season with salt and pepper to taste. 10. Fold in parsley and chives. 11. Chill for 30 minutes. 12. Serve tartare on potato crisps garnished with chopped chives. ---------------------------------------------------------------------------
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Ingredients
