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Prep time: 25 minutes

For the mustard sour cream:

1/3 cup sour cream

1 teaspoon old-fashioned mustard

1 tablespoon pickled daisy buds, coarsely chopped

Salt and pepper

For the tartar: 

2/3 lb. fresh salmon fillet, skinless 

3 slices of smoked salmon

1 tablespoon pickled daisy buds, coarsely chopped

1 green onion, thinly sliced

2 sprigs of dill, thinned and then coarsely chopped

1 tablespoon chopped chives

1 tablespoon fresh lemon juice

2 tbsp. olive oil 

1 tsp. hot sauce (Sriracha or Sambal Oelek), to taste

2 tbsp. pomegranate seeds

1. Prepare the mustard sour cream by mixing all the ingredients. Season to taste and set aside in a cool place.

2. Prepare a bowl of ice cream and place another bowl on top to hold the tartar once cut. It is important to keep the salmon as cold as possible. Cut the salmon strand into small 0.5-cm (1/4-inch) cubes and place in the bowl.

3. Add all the other ingredients, season and mix gently. Adjust seasoning if necessary.

4. Mould in a cookie cutter and serve with a little mustard sour cream. Serve with croutons, crackers or homemade chips.