Salmon Tartare with Sour Cream and Crispy Capers

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Ingredients

• Salmon fillet
• Fresh dill
• Salt
• Sugar
• Lemon zest
• Bleached fennel seeds
• Shallots
• Capers
• Mustard
• Lemon juice
• Olive oil
• Sour cream
• Chives
• Oil for frying
• Long chips with seeds (optional)

Instructions

1. Remove the skin from the salmon fillet and marinate it with a mixture of fresh dill, salt, sugar, lemon zest, and bleached fennel seeds. Cover with plastic wrap and refrigerate for three hours.
2. After marinating, clean the salmon with cold water, remove any black parts, and chop into smaller pieces.
3. Blanch the shallots in boiling water for one minute, then cool them down. Roughly chop the capers.
4. In a bowl, mix the chopped salmon, blanched shallots, capers, mustard, lemon juice, salt, pepper, and olive oil. Refrigerate the mixture.
5. Whisk the sour cream until thick, then mix in chopped chives and season with salt. Transfer to a piping bag for plating.
6. Dry the capers on a paper towel, then fry them in hot oil until crispy. Season with salt.
7. Plate the salmon tartare using rings, top with a dollop of sour cream, crispy capers, and fresh dill. Serve with long chips on the side.

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