This may look and seem a bit fussy, but it really is relatively easy for a showstopper party canape that is mouthwateringly delicious. I started making this a few years ago when I got a new mandoline with the waffle weave attachment. I started out by making the sweet potato waffle chips and they seems like a nice vessel for something tasty. Then, while shopping I realized it was Alaskan King Salmon season. It all clicked and our Thanksgiving 2007 had an appetizer I make over and over again now. I try to eat Alaskan salmon exclusively, rather than the overfished or farmed Atlantic salmon. King salmon has a beautiful reddish-peach color and is perfectly fatty enough for tartar. If you can't get king, you can substitute sockeye, just add a bit more olive oil to the tartar to up the fat. Assembly this snack just before serving, the sweet potato waffle chips are delicate and will become mushy if left too long with tartar sitting on top!

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