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Ingredients :

• 400g fish meat (trout, salmon, scallop)
• 40g french shallots
• 20g choped capers
• 2 tbs of Dijon mustard
• 2 tbs olive oil
• Salt and pepper

Preparation :

• Cut the fish meat in small pieces (as small as possible).
• Use a large knife to finely chop the fish (do not use an electric chopper).
• Add the rest of the ingredients.
• Depending oan the chef's mood you may increase the quantity.

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