- Cut salmon into small cubes and place in a bowl.
- Stir in the onion, tartar base, olive oil, and fleur de sel.
- Drizzle with lime juice and sprinkle with crumbled chips just before serving.
Chef’s secret
The tartar base is a product from Geneviève Everell for adding to tartares. Pick it up in the fish and seafood department of your local IGA.