Salmon tartare trio

Base:

1. Dice the salmon into 0.5-cm (1/4-in) cubes and place in a bowl.
2. Add the remaining ingredients, mix and refrigerate for 30 minutes.
3. Choose one of the three mixtures below and combine gently with the salmon.

Crouton:

1. In a skillet, heat 60 ml of butter over high heat until it changes colour.
2. Add 30 ml of olive oil and 500 ml of cubed stale bread.
3. Reduce to medium heat.
4. Add 60 ml of drained capers.
5. Season with salt and pepper.
6. Sauté until the bread is crunchy and golden.

Bacon:

1. In a bowl, combine 2 diced green apples with the juice of a lemon.
2. Season generously with pepper.
3. In a skillet, cook 200 g of bacon until crispy.
4. Remove the excess fat and add 60 ml of maple syrup.
5. Glaze the bacon for 3 minutes.
6. Combine the bacon, chopped, with the apple.

Beet:

1. In a bowl, combine 250 ml of grated, marinated beets, 60 ml of coriander seeds, 2 finely chopped grey shallots, 30 ml of olive oil, zest of 1 lemon and the juice of 2 lemons.
2. Season with salt and pepper.