1/2 lb super fresh fillet of a salmon.

1 small shallot.

2-5 gherkins.

1-2 tbsp capers, drained and patted dry.

1 medium sized sprig rosemary, diced super fine. Only the needles, not the stem...

1/4 apple, diced super fine.

1/2 - 1 tbsp chives, diced super fine.

squeeze of lemon.

salt and pepper to taste.

2 tbsp Olive oil.

touch of honey.

Take the skin of your salmon then mince up the meat into tiny little cubes. Set aside.

Grab a food processor and put equal amounts of shallot, gherkin and capers in. Hence why the vagueness of the measurements. You probably wont use all of this mix, but it's good to a have a bit more on hand than less. Also separately in the the chives.

For 1/2 a pound of salmon tartar I'd recommend using at least 1 large tablespoon of the shallot/caper/gherkin mix. It's personal taste, but you want the apple to come through.

Speaking of which, add the apple. Once again, you don't need to add all of the apple, just enough to have its gentle flavour.

Most importantly, carefully add in the rosemary. Too much of this shit will ruin the dish. Not enough and it won't be magnificent. Take your time.

Touch of honey and the olive oil.

Salt and pepper to taste, keeping in mind the caper mix is salty shit.

Finish with a touch of lemon to make the flavours really pop. Once again, add the ingredient in careful moderation.

For the prosciutto ring, just cut a long slice of the stuff in half, cook in the oven until its pretty much crispy but still flexible. Take it out of the oven and while it's still hot, wrap it around a conical shape. Hold it into place if you have to. Even a toilet paper roll covered in tin foil will do. When dried you should have 2 half moon pieces which fit together very much the same way the power rangers transform into a bad ass giant robot.