Salmon tartare, apple& kalamansi vinaigrette

Slice 70g smoked salmon and 170g fresh salmon into small cubes.

Mince 1/2 red onion and hack the leaves of 1 sprig of basil and add to the salmon, with 1 tbsp olive oil and the zest of a lime

Bring 120 ml apple juice to the boil and add a pinch of corn flour to thicken, then add some kalamansi (Asian lemon that looks like a mandarin) vinegar to your taste.

Finally add 2 tbsp dill/lavas oil*. 

Place a 5 cm serving ring in a 10cm serving ring and fill the space between them with the salmon mix.

Remove the rings and pour some vinaigrette in the middle, with a tsp salmon roe on top

Finish with edible flowers, dill and lime zest (and if you can get it with the pulp of finger lime a.k.a finger lime caviar)

(Here the original Hap & Tap recipe in Flemish)

* Blitz 15g dill, 10g lavas, 10g spinach and 150g grapeseed oil during 2 mins. Warm the oil in a 90°C oven during 2 hrs, sieve through a muslin cloth. Keep in a jam jar.