1 ½ lb (675 g) skinless salmon

4 tsp finely chopped shallot

2 tbsp (30 ml) white wine vinegar

1 tbsp (15 ml) water

3 tbsp (45 ml) olive oil

2 tbsp finely chopped fresh chives

4 tsp (20 ml) lemon juice

1 tbsp finely chopped flat-leaf parsley

1 tbsp (15 ml) whole-grain mustard

1 tbsp chopped capers

1 tsp (5 ml) Tabasco sauce, to taste

Ice cubes

Fill a bowl two-thirds full with ice cubes. Place a second bowl on top. This allows the fish to remain cold during preparation.

With a knife, cut the salmon into small dice and place in the chilled bowl as you go. Set aside in the refrigerator.

In a small bowl, combine the shallots, vinegar and water. Let marinate for 5 minutes. Drain the shallots and discard the liquid.

Add the shallots and the remaining ingredients to the salmon. Season with salt and pepper and mix thoroughly.

Serve immediately with a green salad, toasted bread or homemade potato chips.

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