9 oz. (250g) salmon fillet
1.75 oz. (50g) dill, finely chopped
1 oz. (25g) capers, whole
Pinch sea salt
1 small loaf of bread cut vertically into 4
1 vanilla pod
1/3 cup (75ml) sour cream
1. Place the salmon fillet on a plate and heavily salt with a 3 or 4 good pinches of salt. Place to one side for an hour to let the salt extract the water from the salmon and firm up the flesh.
2. In a medium sized bowl add the dill and whole capers. In a small bowl add two pinches of salt and a tablespoon of extra virgin oil, and mix well. This prevents the salt from breaking down and will give a beautiful crunch to the tartar.
3. Place a griddle pan on a medium to high heat and toast the bread for 3 minutes. Just before preparing the salmon, slice the vanilla pod in half and scape the seeds out with a knife, place the seeds in the bowl along with the capers and dill.
4. Check that your salmon has firmed up by touching it. When it is firm, rinse off the salt with cold water and pad dry. Using a sharp knife dice the salmon into either fine or chunky cubes as desired and add to the bowl with the other tartar ingredients.
5. Mix the tartar gently, season with the oil-covered salt to taste. Spoon the tartar onto a serving plate add a dollop of sour cream and your toasted bread.