600 gmocean trout or salmon, skin removed, dicedPinchmustard powder½lemon, juice only1 tbspsalted capers, rinsed2shallots, finely chopped1 tbspfinely chopped chives 2 tbspextra-virgin olive oil4quail eggs, each left in half-shell850 gmsebago potatoes, cut into 2cm-thick lengths and soaked in cold waterFor deep-frying:peanut oil16baby cornichons
Place ocean trout in a glass or non-reactive bowl. Add mustard powder, lemon juice, capers, shallots, chives and olive oil. Season generously with sea salt and freshly ground white or black pepper. Combine well and refrigerate until ready to use.
For chips, drain potatoes and pat dry with absorbent paper. Heat peanut oil in a deep-fryer or large, deep saucepan to 140C-150C. Add half the potatoes and cook for 6 minutes, or until cooked through. Drain on absorbent paper. Repeat with remaining potatoes, then set aside. When ready to serve, increase oil heat to 180C-190C. Deep-fry chips for 3-5 minutes or until golden and crisp, drain on absorbent paper, season with sea salt.
To serve, spoon tartare mix into a 1 cup mould and unmould onto 4 serving plates. Break quail egg and place half shell on top of each tartare and serve with chips and cornichons.