Salmon Tartar

• 2 salmon fillets
• cream
• toasted sesame oil
• chives
• coriander

Cut off the salmon skin. Dice the fish. Mix with chopped chives and coriander, a little cream and a bit more oil. A touch of white pepper. Put in the fridge for at least an hour.

Fry the salmon skin till crisp in hot oil infused with chilli. Drain it. Break it into shards and scatter on the cold tartar.