Alaska Wild Salmon tartare with roe

Cubiertos: 4

960 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


Cut 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.


Arrange 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.