Cold-smoked pike tartare

• 300g cold-smoked pike, diced
• 50 ml home-made mayonnaise
• Finely diced leek
• Finely chopped fresh coriander
• Freshly ground black pepper
• Salt
• Chili
• Leaves of wild herbs and lettuces, to garnish

Dice the cold-smoked fish and place it in a bowl. Add the other ingredients and mix well. Check the flavour. Garnish with leaves of wild herbs and lettuces and serve.

Choose other cold-smoked fish such as salmon or whitefish for this recipe to find delicious new combinations.

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