Spicy Salmon Tartare and Corn Salad with Pita Chips

Spicy Salmon Tartare and Corn Salad with Pita Chips

  • Preparation 30 min
  • Cooking 8 min
  • Servings 2

Categories

Ingredients

    • 1 pita bread, split in two halves
    • 2 tsp (10 ml) olive oil
    • ½ tsp Montreal steak spice
    • 1 cup (150 g) frozen corn kernels, thawed
    • 2 cups (120 g) iceberg lettuce, thinly sliced (see note)
    • 1 small shallot, finely chopped
    • ¾ lb (340 g) very fresh salmon without skin, diced
    • 2 tbsp (30 ml) mayonnaise
    • 1 tbsp (15 ml) red wine vinegar
    • 2 tsp (10 ml) piri piri sauce (see note)
    • 1 tsp (5 ml) Worcestershire sauce
    • ½ tsp smoked paprika

Preparation

Note from Ricardo

The iceberg lettuce can be replaced with 2 cups (60 g) thinly sliced romaine hearts.

The piri piri sauce can be replaced with ½ tsp (2.5 ml) Tabasco-style sauce.

Personal Note