Ingredients

• 100g/3½oz very fresh raw salmon
• skinned
• finely sliced
• ½ lemon
• zest and juice
• 2 tsp finely chopped onion
• 1 tbsp capers
• finely chopped
• 1 tbsp finely chopped fresh chives
• salt and freshly ground black pepper
• to taste
• ¼ onion
• finely chopped
• 1 fresh tomato
• finely chopped
• 1 tbsp finely chopped fresh chives
• 3 tbsp olive oil
• 1 tsp capers
• finely chopped
• squeeze lemon juice
• salt and freshly ground black pepper
• 1 garlic clove
• finely chopped

Directions

• For the rosette of salmon
• mix together all the ingredients in a small bowl.
• Place a chefs' ring onto a serving plate and fill the chefs' ring with the salmon mix
• press down and then slide off the ring.
• For the sauce vierge
• mix together all the ingredients in a small bowl and then spoon around the mound of salmon on the plate and serve.