Salmon Tartare Wrapped with Smoked Salmon

1. 1

   In a small bowl, whisk together the egg yolk and mustard.

2. 2

   Start adding the cooking oil a few drops at a time, whisking constantly.

3. 3

   When the sauce begins to emulsify, add the rest of the cooking oil and 2 tablespoons of the olive oil in a thin stream, still whisking.

4. 4

   Whisk in the lime juice, 1 3/4 teaspoons of the lemon juice, the fish sauce, shallot, capers, Tabasco sauce, 1/2 teaspoon of the salt and 1/4 teaspoon pepper.

5. 5

   Cut the salmon fillet into small dice.

6. 6

   Continue cutting the fish until chopped very fine.

7. 7

   Put the salmon in a bowl and stir in the sauce and the chopped chives, parsley and tarragon, if using.

8. 8

   Put a slice of smoked salmon on a large tray or a cookie sheet.

9. 9

   Put one sixth of the salmon tartare in the middle of the slice and shape the tartare into a patty.

10. 10

    Fold the smoked salmon over the salmon tartare.

11. 11

    Repeat for the remaining servings.

12. 12

    Cover and refrigerate until ready to serve.

13. 13

    In a large bowl, whisk the remaining 2 tablespoons olive oil, 2 teaspoons lemon juice and 1/4 teaspoon salt and a pinch of pepper.

14. 14

    Add the pea shoots and toss.

15. 15

    Divide the pea shoots among six serving plates.

16. 16

    With a wide metal spatula, invert one salmon-tartare package onto each pile of greens.

17. 17

    Top with a small scoop of caviar and serve at once with the toast.

* Per serving · 4 servings · Values may vary.