Ingredients:
600 g fresh or marinated Salmon, diced
2 medium sized shallots, extra finely diced
30 g capers, coarsely diced
Lemon Juice from one lemon
Lemon Zest from one lemon, finely cut
8 anchovies halves, finely diced
2 egg yolks
100 ml olive oil
1 table spoon Dijon Mustard
Salt
Pepper
Sugar
Piment d’Espelette
Chives, finely cut, or spring onions
Dill, plucked in small twigs, or dried sage
40 g pine seeds, roasted
Preparation:
Cut salmon off the skin and deepfreeze until quite firm.
Cut into 6mm cubes and keep refrigerated
Blend egg yolks, lemon juice, mustard, salt, sugar, and beat the mixture under constant adding of olive oil, until a firm mayonnaise has been created
Add diced shallots, capers, lemon zest, anchovies, chives, dill, piment d’espeletts and refrigerate.
Before serving blend salmon and sauce, add roasted pine seed, season with ground pepper
Check seasoning and serve in a bowl that is placed in a container with ice cubes
Bon Appétit!