Smoked Salmon Tartare

Yield: makes 3 portions

Ingredients:
(Tartare)
1 cup Smoked salmon or trout diced
2 tsp Olive oil
2 tsp Mirin
½ tsp Capers minced
½ tsp Cornichons minced
¼ tsp Anchovies minced
½ tsp Shallot minced
½ tsp Chives minced
Salt and pepper to taste.
(Note: salt may note be necessary as salmon and anchovies are salt cured)
3 each Egg yolks, recipe follows
Goats milk sauce, recipe follows

(Egg yolk)
Crack the egg shell and separate the egg white and yolk keeping the yolk whole. Place the yolk back in half of the broken shell and set aside the egg white for another use. Cover and freeze the egg yolk overnight or preferably for 24 hours to cure. Remove the egg yolk from the freezer after freezing period and remove yolk from shell, cleaning any frozen egg whites that cling to the cooked yolk. Keep refrigerated until ready to use.

(Goat’s milk sauce)
Lightly warm ½ cup (4 oz) goats milk cheese in the microwave until soft or let sit at room temperature for ½ hour to soften. Wisk ½ cup (4 oz) crème fraiche or Greek Yogurt in a mixing bowl and add the goat cheese. Whisk sauce until smooth adding in a touch of milk if necessary to create a light goat’s milk sauce, season with salt to taste.

Method:
In a mixing bowl, gently mix all the ingredients for the tartare.
Using a ring mold, press the tartare mixture into a ring mold (cookie cutter) until firm.
Spoon goats milk sauce in center of plate and place the pressed salmon tartare mixture in the center of the sauce. Press the center of the mold when removing the ring to leave a clean mol. Place the cooked egg yolk on top.