A citrus-bright tartare built on sustainably farmed Arctic char gains gentle ember heat from Fjord Fire, a premium smoky chili botanical blend. Grated bottarga lends briny depth, while a splash of good olive oil rounds the texture. 

If char or mullet roe are hard to source, the recipe scales neatly to salmon, steelhead or sea-bream, and accepts tuna bottarga or cured trout roe as stand-ins. 

The method keeps everything ice-cold, so the fish stays translucent and the herbs stay vivid.

Set a metal mixing bowl over ice; working cold preserves colour and texture in raw fish tartares.

In the chilled bowl combine shallot, chives, both citrus zests, lemon juice, olive oil and Fjord Fire. Stir until the spice dissolves into the oil, releasing its spruce-smoke aroma.

Add the diced char and half the grated bottarga. Toss gently with a spoon or gloved hand so cubes stay defined. Season with a small pinch of salt; taste and adjust lemon or Fjord Fire to balance heat and acidity.

Mound the tartare in a ring mould or spoon it neatly onto chilled plates. Sprinkle the remaining bottarga over the top for a pop of ocean salinity. Serve at once with thin rye toasts or seeded sourdough and a handful of crisp salad greens.

Pair with a dry Grüner Veltliner or a zero-proof spruce-tip tonic; both echo the alpine-citrus profile. Use leftovers (if any) within 12 hours folded into warm quinoa for a quick lunch bowl.