Awhile back I had Lavash chips at a local restaurant sprinkled with seeds and thought they were great. Dining out always gives me inspiration to create something at home. I was going to make a salmon appetizer and thought that BBQ Sauce on Lavash would possibly make a tasty chip. The combination of flavors from the savory, salty bite of the salmon tartare and the sweet, tangy bite when you crunch that chip is amazing!
Here’s what I came up with:
Cube the fresh salmon into bite size pieces and set aside.
Mix mustard and mayonnaise, salmon and next 8 ingredients in medium bowl.
Cover and chill until cold, at least 30 minutes. The flavors meld together after they make friends in the fridge! Love that it can be made 4 hours ahead and kept refrigerated….if you can wait that long to dig the chip in!
Lavash is a soft, thin flatbread of Armenian origin that is a bit chewy. It is great for rolled pinwheel type sandwiches or baked into chips.
Lay a piece of Lavash on a baking sheet and spread with BBQ sauce. Bake in the oven at 350 degrees F until lightly crisp. Remove from oven and let cool.
Break the Lavash into chips. You should make lots of these ‘cuz they are outrageously good all by themselves!
Place tartare in a decorative bowl and sprinkle with dill. Arrange on a platter with tartare surrounded by the Lavash Chips. It can be served on individual plates for a dinner party too.
- 1/4 C honey mustard
- 1/4 C mayonnaise
- 1(1-pound) piece salmon fillet, cut into 1/4-inch cubes
- 1/4 C finely chopped red onion
- 1/4 C chopped fresh dill
- 2 Tbs drained capers, coarsely chopped
- 2 Tbs fresh lime juice
- 2 Tbs minced shallot
- 2 tsp olive oil
- 3/4 tsp coarse kosher salt
- 1/2 tsp ground black pepper
- Lavash
- KC Masterpiece BBQ Sauce
- Tartare - Mix mustard and mayonnaise in small bowl to blend. Season with salt and pepper to taste. DO AHEAD Can be made 3 days ahead. Cover and refrigerate.
- Mix mustard and mayonnaise, salmon and next 8 ingredients in medium bowl. Cover and chill until cold, at least 30 minutes. DO AHEAD Can be made 4 hours ahead. Keep refrigerated.
- Lavash Chips – Lay a piece of Lavash on a baking sheet and spread with BBQ sauce. Bake in the oven until lightly crisp. Remove from oven and let cool. Break the Lavash into chips.
- Place tartare in a decorative bowl and sprinkle with dill. Arrange on a platter with tartare surrounded by the Lavash Chips. It can be served on individual plates for a dinner party.
