Thanksgiving: On Monday, October 14, our stores will be closed, except 
Favourite store:
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Ingredients
- 2 anchovy fillets, chopped
- 1 egg yolk
- 2 French shallots, minced
- 15 ml (1 tbsp) chives, chopped
- 15 ml (1 tbsp) parsley, chopped
- 15 ml (1 tbsp) Dijon mustard
- Juice of 1 lemon
- 30 ml (2 tbsp) extra-virgin olive oil plus some for the garnish
- 30 ml (2 tbsp) capers, chopped
- Freshly ground black pepper
- 300 g (10 oz) fresh salmon
- Tabasco sauce to taste
- A few leaves of radicchio
- A few lemon wedges
- A few bouquets of fresh parsley
- Capers
Preparation
- In a bowl, mix together the anchovy fillets, egg yolk, French shallots, chives, parsley and mustard.
- Add the lemon juice.
- Add about 30 ml (2 tbsp) of olive oil, whisking it in gradually as if making mayonnaise.
- Season with black pepper. Set aside.
- Finely chop the salmon.
- Add the salmon to the reserved mixture and stir gently to combine.
- Add a few drops of Tabasco sauce for a more spicy taste.
- Press the salmon tartar into 4 small circular moulds or ramekins lined with plastic wrap.
- Cover and refrigerate for 30 minutes.
- Arrange a bed of radicchio on each of four plates.
- Unmould the salmon tartar on the plates.
- Garnish each with 1 lemon wedge, chopped parsley, a few capers and a bit of oil.
- Serve with toasted slices of rye bread.
