Wild Salmon Tartare (Japanese style)


Chef Bill Jones, Deerholme Farm


1 Cup (250 Ml)      Raw wild Salmon, chopped Finely
1 Tsp (5 Ml)           Capers, finely  chopped
1                               Green onion, finely minced
1 Tbsp (15 Ml)       Mayonnaise
1 Tbsp (15 Ml)       Pickled ginger
1 Tsp (5 Ml)           Mirin (or Maple Syrup)
1 Tsp (5 Ml)           Rice wine vinegar
1 Tsp  (5 Ml)          Japanese soy sauce
1 Tsp (5 Ml)           Sesame oil
Sesame seeds for garnish
Salt and pepper to taste


In a bowl, mix all ingredients until they just come together.
Season well with salt and pepper.
Chill until needed.
Serve with crackers, toasted baguette or grilled flatbread.