Recipe book Alaska Wild Salmon tartare with roeCubiertos: 4960 g fillet of Wild Sockeye Salmon 40 g capers 16 quail eggs 40 g gherkins in vinegar 80 ml lemon juice white pepper and salt 20 g Dijon mustard 200 ml virgin olive oil 20 g chopped chives Wild Salmon roe PreparationCut the salmon, cleaned and skinned, into dice of about 0.5 cm. Chop the capers, gherkins and chives in brunoise. Poach the quail’s eggs. Mix the ingredients with the Wild Salmon. Make a vinaigrette with salt, pepper, oil, mustard and chives. Mix all the tartare together and prepare for serving.TipsArrange in a circular mould, top with a layer of Wild Salmon roe and the quail’s egg, and unmould. Pour a few drops of olive oil around.