Spicy salmon tartare in a smoked-salmon wrap

Instructions

• Place whole chipotle pepper in a bowl. Mash well with a fork. Then add mustard, capers, onions and oil. Mix well. Mixture can be made in advance and left at room temperature for several hours or refrigerated.

• Remove skin and dark parts from salmon. Cut fillet into 1/4-inch (0.5-cm) pieces. Stir salmon and coriander into chipotle mixture. Taste and if not hot enough, add more chipotle pepper, then 1 teaspoon (5 mL) lime juice to liven up flavour. Refrigerate at least 1 hour or, covered, up to 8 hours.

• To serve, place a 2-inch- (5-cm-) wide pastry ring or tuna can with top and bottom removed on a luncheon plate. Or line a small soufflé dish with plastic wrap. Pack one-sixth of salmon mixture into ring or dish. Remove ring or turn mixture out onto centre of plate. Repeat with remaining mixture. Wrap 2 slices of smoked salmon around each salmon tartare round to enclose it like a ring and gently press it into sides of tartare. Depending on width of smoked salmon slices, you may have to fold them in half lengthwise before wrapping tartare. Drizzle a little lime juice overtop of tartare. If you want to add a chive tie, dip a thin chive into hot water just until pliable. Then dip in cold water and tie around smoked salmon wrapping. Serve with thin crackers.