Salmon Tartare with Three Trimmings

Wash the cooled salmon fillet, dry it and remove the gray fat properly or cut it away. Cut fillet first into narrow slices, then into strips and then into very small cubes.

Place salmon cubes in a suitable bowl and set it on ice to keep the tartar nice and cool.

Remove the skin from the shallots, halve and dice as finely as possible. First mix the tartar with the shallots and the olive oil, then season with salt, pepper and the juice of a lemon and season to taste. Finally, fold in the chive rolls.

Bring the seaweed to the boil once, allow to swell, cool and chop into small pieces.

Remove the crabs from their shells, cut them off, mix them with the seaweed and season with a tiny bit of olive oil and the juice of one lemon. Open the oysters, drain the oyster meat well over a sieve, chop finely and set aside to cool.

Mix vodka cream, crème fraîche and whipped cream and season with salt, juice of one lemon and vodka. Set aside to cool until ready to use.

To serve:

Using a small cookie or ring cutter, arrange three tartar portions (1-2 tbsp) on each of four plates, garnish with a tiny bit of vodka cream and a scant tsp each of seaweed-crab mixture, chopped oysters and caviar as desired, and bring to the table.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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