Salmon tartare with poached egg

Mix the shallots with 1 tablespoon of vinegar, oil and honey. Season the cucumber with the salmon fillet and salt and pepper to taste until salmon tartare.

Put the cooking ring on a plate and fill it with the salmon tartare. Press a little and remove the cooking ring. Form four tarts. Drip the shallot vinaigrette over it.

Heat the rest of the vinegar with 1 liter of water and 1 teaspoon of salt to the boiling point. Break the eggs one by one in a cup or a bowl. Make sure that the yolk remains intact. Let them slide into the water one after the other and poach for 3-4 minutes just below the boiling point. S.

chep the eggs with a slotted spoon from the moisture, drain them and put them on the salmon tarts. Sprinkle generously with parsley. Tasty with toasted white bread.