Salmon Tartare

Name: Salmon Tartare
Yield: 1
Ingredients: 75g of fresh salmon; Lime juice from 1 lime; A quarter teaspoon of anchovy paste (or to taste); 1 egg yolk; 10g of finely chopped onion; 5g of pickled cucumber; 5g of capers; 5g of finely chopped pickle relish; 1 tablespoon Dijon mustard; 1 tablespoon extra virgin olive oil; Tabasco and paprika to taste; English seasoning and ketchup to taste; 1 tablespoon conhaque (or to taste); Salt and black pepper to taste

1
75g of fresh salmon
2
Lime juice from 1 lime
3
A quarter teaspoon of anchovy paste (or to taste)
4
1 egg yolk
5
10g of finely chopped onion
6
5g of pickled cucumber
7
5g of capers
8
5g of finely chopped pickle relish
9
1 tablespoon Dijon mustard
10
1 tablespoon extra virgin olive oil
11
Tabasco and paprika to taste
12
English seasoning and ketchup to taste
13
1 tablespoon conhaque (or to taste)
14
Salt and black pepper to taste

Ingredients

1
75g of fresh salmon
2
Lime juice from 1 lime
3
A quarter teaspoon of anchovy paste (or to taste)
4
1 egg yolk
5
10g of finely chopped onion
6
5g of pickled cucumber
7
5g of capers
8
5g of finely chopped pickle relish
9
1 tablespoon Dijon mustard
10
1 tablespoon extra virgin olive oil
11
Tabasco and paprika to taste
12
English seasoning and ketchup to taste
13
1 tablespoon conhaque (or to taste)
14
Salt and black pepper to taste

Directions

1
Mash the anchovy paste, capers, and Dijon mustard together with a fork
2
Add the lime juice, paprika, Tabasco, English seasoning, ketchup, salt, and black pepper to the mixture, stirring well
3
Mix thoroughly
4
Next, add the olive oil, pickle relish, onion, and cucumber, stirring constantly
5
Then, add the fresh salmon and egg yolk, mixing until a homogeneous mass forms
6
Serve on a plate, topped with conhaque
7
Serve with crackers and pumpernickel (black bread).