INGREDIENTS

• 700 g Skinless salmon

• 4 Tsp finely chopped shallot

• 2 tbsp (30 ml) white wine vinegar

• 1 tbsp (15 ml) water

• 3 tbsp (45 ml) olive oil

• 2 tbsp finely chopped fresh chives

• 4 tsp (20 ml) lemon juice

• 1 tbsp finely chopped flat-leaf parsley

• 1 tbsp (15 ml) whole-grain mustard

• 1 tbsp chopped capers

• 1 tsp (5 ml) Tabasco sauce, to taste

• Ice cubes

method

1. Fill a bowl two-thirds full with ice cubes. Place a second bowl on top. This allows the fish to remain cold during preparation.

2. With a knife, cut the salmon into small dice and place in the chilled bowl as you go. Set aside in the refrigerator.

3. In a small bowl, combine the shallots, vinegar and water. Let marinate for 5 minutes. Drain the shallots and discard the liquid.

4. Add the shallots and the remaining ingredients to the salmon. Season with salt and pepper and mix thoroughly.

5. Serve immediately with a green salad, toasted bread or homemade potato chips.

NOTE

For an impressive presentation, lightly pack the tartare into a ring mould and remove. Ricardo uses the rings from the Ricardo Collection 2-in-1 burger stacker. They work perfectly!

GOOD WITH...

Potato Chips

 30 min

TO HELP YOU WITH THIS RECIPE

KNIFE BLOCK SET

This elegant bamboo knife block has a built-in knife sharpener and comes with all the essential knives a cook could need.

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