Salmon Tartar with Yuzu Mayonnaise

Salmon Tartar with Yuzu Mayonnaise

8-10 ounces salmon, skin off

1 teaspoon peeled ginger grated on a microplane

½ bunch scallions, sliced thin, whites and greens kept separate

For the mayonnaise:

½ cup kewpie mayonnaise

1½ teaspoons yuzu juice (can be purchased at any Asian market)

1½ tablespoons soy sauce

potato chips, for serving

Place salmon filet in the freezer for 45-60 minutes to partially freeze the salmon, this will make cutting the it easier. After freezing the salmon, remove and small dice. Transfer to a bowl, add the grated ginger and scallions. Keep cold until ready to use.

In a separate bowl mix together the mayonnaise, yuzu and soy sauce. Add as much of the mayonnaise into the salmon tartare as desired. Transfer to your serving dish, garnish with the scallion greens. Serve with your favorite potato chips.