A recipe for the variation of the French bistro classic and the hugely popular Steak Tartare. The fries add a touch of crunch and warmth to the dish and contrast nicely with the salmon and poached egg. Our unique Stealth Fries Straight cut are coated with a transparent layer, making them crispier and giving them a longer holding time than regular fries.

• Overview of all ingredients.
• Skin the salmon on a blue chopping board.
• Set a bowl on top of a larger bowl filled with crushed ice.
• Now finely dice the salmon (0.5 x 0.5 cm brunoise) and cool immediately in the cold bowl.
• Chop the shallot, chives, capers and cornichons very finely.
• In a bowl, beat the egg yolks, mix with the finely chopped garnishes and season with tabasco, mustard, salt, pepper and Worcestershire sauce.
• Now fold this dressing into the salmon brunoise and season with salt and pepper.
• Finally, add the chives.
• Portion the tartares to approx. 100 grams.
• Make sure your eggs are as fresh as can be and cold. Before poaching the eggs, make sure you have a cold cup handy.
• Bring at least 4 cm of water to a boil in a saucepan.
• Using a whisk, swirl the water until a slow whirlpool forms. Make sure the water is around 90°C.
• Crack an egg onto a slotted spoon to drain off the excess egg white. Let slide into the cold cup.
• Gently let the egg slide into the centre of the water. Poach for 3-5 minutes.
• Remove the egg from the water with a clean slotted spoon and blot off any excess moisture.
• Dress the tartare on a plate or platter.
• Place the poached egg on top of the tartare. Garnish with some fresh green salad and the fried capers.
• Cut open the bag of Stealth fries straight cut and shake into a bowl.
• Deep fry the fries until brown and crispy.
• Serve these alongside the tartare.
• Serve the horseradish sauce in a separate bowl alongside the dish.