Tues, 30th Oct 2007

I assembled the entire tray - salmon tartare on pumpernickel, mayo, garnished with a caper, which I had to open into a little flower, stick on with mayo, and a tiny spring of dill.

Details:

1. Open the pack of pumpernickel - cut and trim them into exact sizes, not one bigger or smaller.

2. Put some mayonnaise into a small plastic bag and snip a hole into one corner.

3. Squeeze a generous blob onto each square. Chef Thomas says the bread is dry and needs moisture this way. It also helps to 'glue' the salmon tartare on the bread.

4. Take out the circles of salmon and cut each circle into exact sizes of 6.

5. Place them on the bread.

6. Now pipe a thin zig zag pattern of mayannoise on the salmon tartare.

7. Lightly pinch each caper into a little flower - they have 4 petals each and open up. Then tuck a tiny spring of dill on the side. Done! Next.