Spicy Salmon Tartare with Soy-Cured Egg & Crispy Chips Recipe

0 Cure the Eggs: Mix soy sauce and mirin into a bowl. Gently place the egg yolks into the liquid, making sure they are completely submerged. Cover and refrigerate for 2 hours.
1 Peel and Slice: Peel and thinly slice your shallot. Peel the potato and use a mandoline to slice it into paper-thin rounds. Place the slices in a large bowl of cold water for 30 minutes. Drain and pat the slices completely dry with paper towels.
2 Fry the Shallots and Chips: Place the sliced shallots in a heavy-bottomed pot and fill with about 1 inch of oil. On medium heat, fry until golden brown. Remove with a slotted spoon and drain on paper towels. Strain out any remnants and add more oil until it's filled about 2 inches high. Get the temperature up to 350°F (175°C). Add the dried potato slices to the same oil in small batches. Fry until golden and crisp. Remove with a slotted spoon, drain on fresh paper towels. Lightly sprinkle with salt.
3 Make the Dressing: Mix the Japanese mayo, dijon mustard, soy sauce, sesame oil, anchovy paste, caper paste, caper brine, lemon zest, lemon juice, mirin, and minced serrano in a large bowl. Slowly whisk in the olive oil until emulsified.
4 Assemble the Tartare: Mix the diced salmon into the dressing along with the scallions, and about 2 tbsp of the crispy shallots. Place a ring mold on a plate and spoon the mixture inside. Press down gently with the back of a spoon to pack it tightly, then carefully lift the ring mold straight up.
5 Garnish and Serve: Top with chives, crispy shallots and a cured egg yolk. Serve with lemon wedges and crispy chips.