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1
In a small bowl, whisk together the egg yolk and mustard.
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2
Start adding the cooking oil a few drops at a time, whisking constantly.
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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.
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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.
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5
Cut the salmon fillet into small dice.
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6
Continue cutting the fish until chopped very fine.
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7
Put the salmon in a bowl and stir in the sauce and the chopped chives, parsley and tarragon, if using.
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8
Put a slice of smoked salmon on a large tray or a cookie sheet.
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9
Put one sixth of the salmon tartare in the middle of the slice and shape the tartare into a patty.
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10
Fold the smoked salmon over the salmon tartare.
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11
Repeat for the remaining servings.
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12
Cover and refrigerate until ready to serve.
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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.
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14
Add the pea shoots and toss.
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15
Divide the pea shoots among six serving plates.
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16
With a wide metal spatula, invert one salmon-tartare package onto each pile of greens.
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17
Top with a small scoop of caviar and serve at once with the toast.
