- 2 Tbsp chives
- 1 Tbsp dill
- 2 Tbsp baby capers
- 1 Tbsp fresh horseradish
- 3-4 drops Tabasco
- 1 lemon, zest
- 2 Tbsp extra-virgin olive oil
- 1 pinch cayenne pepper
- extra-virgin olive oil
- 4 very thin slices ciabatta bread
- 4 quail eggs, boiled for 2 minutes 25 seconds and refreshed in iced water
- 2 pc shaved gherkin
- 1 marinated anchovy, cut into 3
- 4 sprigs baby watercress
Mix all tartare ingredients together and correct the seasoning with salt and pepper.
Brush the bread with extra-virgin olive oil and toast in a hot oven until golden.
Dress the seasoned salmon in the centre of the plate and garnish the top with the quail eggs cut in half and seasoned, shaved gherkin, anchovy, toasted bread and watercress.