Tartar of the Salmon in the Smoked Salmon Coat

Cut the fresh salmon into very fine cubes, mix with chives, shallots, mustard, wine vinegar, juice of one lemon, salt and pepper and season. Roll the salmon tartare in a slice of smoked salmon.

For the sauce, blend room temperature crème fraîche with pepper, mustard, watercress and salt.

Dressing: Arrange the salmon tartare on the watercress sauce and bring to the table with a smattering of salad garnish.

Drinking tip: Strong champagne, which may be a bit riper.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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