Tartare de Saumon

Ingredients

• 300 gvery fresh salmon fillet — skin removed and finely diced
• 1 tbspshallot — very finely minced
• 1 tbspcapers — chopped
• 2 tbspchives or dill — finely chopped
• 1 tbsplemon juice
• 2 tbspolive oil
• 1 tspDijon mustard — optional
• to tastefine salt and black pepper

Method

1. Begin by preparing the salmon fillet. Ensure it is very fresh, as this dish is served raw. Use a sharp knife to remove any skin and bones. Dice the salmon into small, even cubes, about 0.5 cm each, for a uniform texture and presentation.
2. Finely chop 1 tablespoon of shallot and 1 tablespoon of capers. These will add a sharp and briny contrast to the rich salmon. Mince 2 tablespoons of chives or dill, depending on your preference, to bring a fresh, herbal note to the dish.
3. In a mixing bowl, combine the diced salmon, chopped shallot, capers, and herbs. Add 1 tablespoon of lemon juice to the bowl. The acidity of the lemon juice will lightly 'cook' the salmon, enhancing its flavor and texture.
4. Add 2 tablespoons of olive oil and 1 teaspoon of Dijon mustard to the salmon mixture. The olive oil will add richness, while the mustard provides a subtle heat and depth. Gently mix all the ingredients together until well combined, taking care not to mash the salmon.
5. Season the tartare with fine salt and black pepper to taste. Mix gently once more to ensure the seasoning is evenly distributed. Taste and adjust the seasoning if necessary, keeping in mind that the flavors should be balanced and harmonious.
6. Chill the tartare in the refrigerator for about 10 minutes. This allows the flavors to meld and the texture to firm slightly, making it easier to shape and serve.
7. To serve, use a ring mold or your hands to shape the tartare into neat rounds on individual plates. Garnish with additional chives or dill if desired. Serve immediately while the tartare is cool and fresh, allowing the vibrant flavors to shine.