For the Mango Salsa
1 star anise
4 ouncesbrown sugar
1 mango, peeled and pitted
2 teaspoonsdistilled white vinegar
For the Tartar
4 quail egg yolks
1 1/2ouncescapers
4 teaspoonsdark rum
2 red onions, chopped
4 dropstabasco sauce
1/2 teaspoonkosher salt
2 tablespoonsmayonnaise
1 tablespoonDijon mustard
6 dropsworcestershire sauce
2 sour pickles, very finely chopped
9 ouncessalmon fillet, cut into small squares
*freshly ground black pepper, to taste
Instructions :
1. For the mango salsa make a syrup with the brown sugar, 1/2 cup water, vinegar and star anise.
2. Stain and process in a blender with the mango. Set aside.
3. For the tartar, combine the salmon, onions and pickles in a medium bowl. Add the remaining ingredients and mix.
4. To serve, place some of the tartar inside a circular mold on a plate.
5. Make a small indentation in the center of each tartar circle and top with a quail egg yolk.
6. Spoon some of the mango salsa on the side of the plate.