• 100 g very fresh salmon (skin and brown meat removed)
  • 1 shallot (finely diced)
  • 1 tsp capers (chopped)
  • 1 tblsp chopped chive, chervil and flat parsley
  • 1/4 lemon zested (not juice)
  • pinch cayenne pepper
  • seasoning
  • olive oil
  • 1 egg yolk (pasteurised)
  • 1 tsp egg white (pasteurised)


  • To garnish:
  • 4 boiled quail eggs, approx 2.5 mins in boiling water.
  • Little frisee and herb salad and baguette sliced wafter thin, cooked in oven with a little olive oil. Should be crisp.
  • To make the Tartare:
  • Finely dice the salmon, place in bowl and dice shallot, capers, herbs and lemon zest (not juice, this will start to cook the salmon).
  • Egg olive oil and seasoning mixed together (should have a loose soft texture).
  • Check seasoning and add a little more if required.