Tartare de saumon

The popularity of raw fish is growing rapidly in France. The onslaught of sushi and curiosity about ceviches (although it’s still light on the chilli please) are helping it along. Scallops, tuna, langoustines and salmon are the favourite no-cook options. Every good fishmonger will offer a melting slab of Turkish-delight-red tuna, two to three varieties and cuts of fresh salmon (Label Rouge Scottish is still considered to be top of the range) and scallops in the shell or pre-prepared and rea