In a bowl, combine mayonnaise, chives, capers, mustard, lime juice and Tabasco sauce. Add salmon. Mix thoroughly. Season with salt. Cover and refrigerate until ready to serve. Place on seaweed chips, if desired.
In a large 30-cm (12-inch) skillet with high edges, heat oil over medium-high heat.
Spread cornstarch on a large plate. Set aside.
On a work surface, brush a sheet of nori at a time with egg white, on each side. Dredge to coat in cornstarch. Shake to remove any excess. Fry in oil for 30 seconds to 1 minute on each side or until crisp. Drain on paper towel. Season with salt and immediately cut into nine squares. Let cool completely. Repeat with remaining sheets.
When ready to serve, place about 5 ml (1 teaspoon) of tartare on each seaweed square. Garnish with chives, if desired.
Nori seaweed chips will keep for several days in an airtight container. Tartare has to be prepared the day you will eat it.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.