- 400 grams Salmon
- 2 shallots
- 3 Cornichons (depending on size)
- 1 tablespoon olive oil
- salt (and White pepper)
- lemon juice (to taste)
- parsley (or cress)
- ½ Cucumber (cut intoslices)
- 1 handful Lettuce (such as arugula, frisee, etc.)
- 1 egg (cooked)
Trim and finely dice the salmon. Peel the shallots. Finely dice the shallots and the cornichons. Mix the salmon with the cornichons and the shallots.
Season the tartare with salt, pepper, and lemon juice. Chill for 30 minutes in the refrigerator. Mix the cocktail sauce with the cream and the ketchup. Pour the sauce onto a plate and form into a circle. Uing a ring mold, stack the tartare on top of the sauce. Top the tartare with the cucumber slices, herbs, and the lettuce. Top with the egg and serve immediately.