Instructions to make the dish

• Let the fish thaw in the refrigerator or in cold water, keeping the temperature below 5 C.
• Slice the salmon with a sharp knife in shredded 1-2 cm pieces of length with 2 mm x 2 mm thickness. Put these in a small bowl, compact it a little and place in the refrigerator on ice
• Then prepare the following additives: a raw quail egg; about 20 ml of lemon juice, diced shallots, salt; pepper, chilli powder, very finely sliced capers; very finely sliced gurkins, finely sliced coriander leaves or parsley leaves, some crumbled cooked egg white and egg yellow from the other two quail eggs
• Right before serving, place the bowl with cut salmon up-side down on the center of a large plate, place all the solid ingredients in small heaps around it and bring the cut raw quail egg and the lime juice to the table. Mix all at the table and let sit for a few minutes
• Thereafter serve and preferably eat with chopsticks.