Salmon Tartare Nicoise

Although there isn't anything particularly Nicoise about this--the salmon for one--the recipe is a hand me down from the chef at Flaveur, one of Nice's coolest restos. Chef worked at Sketches in London prior to opening Flaveur, and rather understatedly claimed that former boss Pierre Gagnaire was "a very good chef".

top quality salmon filet

coarse sea salt

baby scallions

fresh coriander

juice of lime

zest of lime

soy sauce

EVOO

black radish (sliced thinly thru mandolin)

fennel shoots

1. coat salmon with salt, let sit for 10-15 minutes, rinse off and pat dry
2. chop salmon into small cubes
3. add juice of lime
4. mix in finely chopped scallions, coriander
5. add zest, few drops of soy sauce, EVOO
6. dress radish with EVOO and salt
7. mound up the tartare, dress with fennel shoots, adjoin with a few slices of radish