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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This is one of those dips that feels fancy but comes together so fast. Creamy, fresh, citrusy salmon with that crunch on top? And scooped with sweet plantains? Unreal. Fresh, bright, crunchy… this one feels like a restaurant appetizer at home.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Mix together the yogurt, cucumber, mint, olive oil, and salt until creamy and fresh. Set aside.
In another bowl, combine the chopped salmon, lemon zest, capers, dill, olive oil, and salt.
Right before serving, squeeze in the lemon juice and gently mix.
Fry thin slices of leek in hot oil until golden and crisp.
Drain and set aside.
Spread the yogurt mixture onto a plate.
Layer the salmon tartare right on top.
Finish with a handful of crispy leeks.
Serve with plantain chips and enjoy.
Use sushi-grade salmon for the best flavor and texture.
Prepare the crispy leeks ahead of time to save time when assembling the dip.
Add the lemon juice to the salmon tartare right before serving to keep it fresh and vibrant.
Pair the dip with sweet plantain chips for a unique and delicious combination.
Can I use smoked salmon instead of sushi-grade salmon?
Yes, you can use smoked salmon for a different flavor profile, but sushi-grade salmon is recommended for its freshness and texture.
How do I know if the salmon is sushi-grade?
Sushi-grade salmon is typically labeled as such at the store. It is safe to eat raw and has been frozen to kill parasites.
Can I make this dip ahead of time?
You can prepare the components ahead of time, but assemble the dip right before serving for the best texture and freshness.
What can I use instead of plantain chips?
You can use tortilla chips, crackers, or sliced baguette as alternatives to plantain chips.
Are crispy leeks necessary for the recipe?
Crispy leeks are optional but add a delightful crunch and flavor to the dip.
