By David Friedman

This is the dish that some diners thought was tuna. We used Copper River Sockeye, which has a deep red colour and is the first wild salmon of the season. You can use any fresh Pacific salmon with a firm flesh, as well as steelhead or rainbow trout. At Red Fish we garnish this dish with a Japanese rice garnish called furikake, available at most Asian specialty shops. You can substitute thin strips of toasted nori seaweed.

Makes 8 servings

1 1/2 pounds fresh Pacific salmon, skin and pin bones removed
1 tart apple, peeled, cored and finely diced (about 1/2 cup)
1/2 cup finely diced daikon radish
3 shiso leaves, very thinly sliced or 1/4 cup chopped flat-leaf parsley
3 tbsp light soy sauce or tamari
Freshly ground white pepper, as needed
Kosher salt or sea salt, as needed
1 package eggroll wrappers (8 pieces)
2 tbsp extra virgin olive oil
Wasabi (optional)

Trim and discard any dark flesh from the fish. Cut the fish into 1/4-inch dice. In a chilled bowl, gently stir together the salmon, apple, daikon, shiso and soy sauce. Season with white pepper to taste, and salt, if needed. Cover the bowl and refrigerate.

Cut each eggroll wrapper into four triangles. Brush the tops of the wrapper triangles with the oil and sprinkle with pepper (and salt, if you wish). Bake in a 350°F oven until crisp, 5 to 7 minutes.

To serve, line a small ramekin with plastic wrap. Fill it with one-eighth of the salmon mixture. Gently press the mixture to hold the shape. Turn the ramekin over onto a plate; remove the plastic. Repeat with the other seven portions of tartare, reusing the plastic wrap if possible. Serve with the crispy triangles and wasabi, if desired.