As the shelter in place has lifted, it has been an amazing treat to go out to restaurants once more — and salmon tartare was my choice at my first meal out.

Salmon tartare is prepared with fresh, raw salmon and seasonings. It is commonly spread on a cracker or bread and eaten as an appetizer, but I prefer potato chips.

A few tips before we get to the heart of this sensational recipe: Purchase high-quality salmon from a reputable fish purveyor to guarantee that it is fresh, a key issue since it will be served raw. A farmers market is a great option for buying impeccably fresh fish.

Most of these ingredients can be mixed together in advance, but wait to add the lime juice until right before ready to serve as it will “cook” the fish. Add the avocado at the end, too, so it does not turn brown or get mashed when mixed.

With this recipe in hand, you’ll feel like you’re dining out, even when you’re home!

Salmon Tartare

Ingredients

9 ounces sushi-grade salmon

2 tablespoons green onions, green parts only, finely chopped

1 clove garlic, minced

2 tablespoons cilantro, finely chopped, plus sprigs for garnish

¾ teaspoon orange zest

1 teaspoon fresh ginger, peeled and grated

2 tablespoons toasted sesame seeds

2 tablespoons soy sauce

1 teaspoon sesame oil

½ teaspoon sriracha

½ teaspoon kosher salt

1 avocado, cut into ¼-inch dice

2 teaspoons freshly squeezed lime juice

24 whole potato chips

Directions

Gently slice the salmon, without mashing, into ¼-inch strips. Again with a gentle hand, slice the strips into ¼-inch cubes. Transfer to a bowl.

Finely chop the green onions, garlic and cilantro and add to the bowl of salmon. Zest the orange and grate the ginger into the bowl as well. Add the soy, sesame oil, sriracha and salt. Gently mix the tartare and taste. Adjust seasoning if necessary.

Right before serving, add the diced avocado and lime juice to the salmon mixture and mix gently. Place a heaping teaspoon of the salmon tartare on each potato chip. Garnish with a sprig of cilantro.  Place on serving platter and serve immediately.  Alternatively, put the tartare in a bowl and serve with chips on the side.

Bibby Gignilliat is the founder of Parties That Cook, a San Francisco-based culinary event company; www.PartiesThatCook.com.