100 ml Tomato juice
20 ml Olive oil
30 ml White wine vinegar
Marinate salmon trout in sea salt for 1 hour then wash and place in marinade for 1 day. Make tomato dressing, blitz in mixer then add oil slowly.
Dice salmon trout into 1/2cm dice and do the same with the cooked asparagus and mix together. Add 1tbsp of anchovy dressing and salt and pepper. Place in a pastry ring and put the sliced cucumber on top of the tartare. Remove from the ring immediately and place the salmon trout tartare on a plate.
Place quail egg on top of the cucumber with a little caviar at the base and top of the egg and add three chive sprigs. Pour the tomato dressing around the outside.