Big Mac–Inspired Salmon Tartare with Sesame Muffins

METHOD

1. Step 1: Make the sauce

   Mix the mayo, crème fraîche (or yogurt), minced cornichons, yellow mustard, Dijon, grated onion, pickle brine (or vinegar), paprika, sugar, salt, and pepper. Taste until it’s tangy and aggressively pickle-forward. Chill while you do everything else.

2. Step 2: Bake the sesame muffins

   Heat the oven to 180°C. Grease a standard 6–8 hole muffin tin. Mix the dry ingredients (flour, baking powder, baking soda, salt, sesame) in one bowl. Whisk the eggs, buttermilk, oil (or butter), Dijon, and cheese (if using) in another bowl. Fold wet into dry just until combined. Divide into the tin, top with extra sesame, and bake until golden and springy. Cool slightly.

3. Step 3: Prep the garnish

   Finely slice the baby gem. Dress lightly with lemon juice, olive oil, and a pinch of salt right before serving. Dice some extra cornichons, chop extra chives, and toast sesame seeds if you want maximum crunch.

4. Step 4: Make the salmon tartare

   Keep the salmon cold. Dice into neat small cubes. Gently mix with minced shallot, diced cornichons, chopped chives, Dijon, lemon juice + zest, olive oil, salt, and pepper. Taste carefully: you want clean, bright, and seasoned—without turning it into salmon salad.

5. Step 5: Plate

   Shape the tartare into a neat round (ring mold if you’re that person) or just spoon it into a shallow bowl. Add sauce on the side or in little dots, pile on the dressed lettuce, and finish with cornichons, chives, and toasted sesame. Serve with warm sesame muffins for scooping.