Instructions: To make the sauce, combine the vegetable oil and olive oil in a liquid measuring cup. In a medium bowl, combine egg yolks, shallots, capers, fish sauce, lemon juice, lime juice, mustard, Tabasco sauce, and white pepper. Whisk in the oil, drop by drop, until the sauce begins to thicken. Continue adding oil, in a slow steady stream, until all of the oil is incorporated. Taste, and adjust for seasoning.

Transfer half of the sauce to a medium bowl. Add the diced salmon, and stir gently to combine. If necessary, add additional sauce to barely coat the salmon. Reserve remaining sauce for another use. Stir in chives, parsley, and chervil.

In a medium bowl, toss pea shoots with lemon juice, olive oil, salt, and pepper.

Place a 2-inch-diameter ring mold on a plate. (Rick uses a ring mold to shape the tartare, but you can also use a 2-inch-diameter empty can; simply remove the top and bottom using a can opener.) Fill mold to capacity with salmon tartare. Pat down evenly with the back of a spoon. Gently remove mold. Repeat with remaining salmon on five more plates.

Wrap each disk of salmon tartare with a slice of smoked salmon. Divide pea shoots between the plates, and serve immediately.

This recipe yields 6 servings.

Comments: Legend has it that steak tartare was first prepared in medieval Russia by the Tartars, who habitually dined on raw chopped meat; today, it is commonly served throughout the world as an elegant main course or appetizer.

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