Carp Tartare

Remove the skin from the carp fillet, thoroughly remove all bones, and cut the meat into very fine cubes. Then, using the flat side of a knife, mash the meat further into a tartare.

Mix the meat with tomato paste, mustard, olive oil, and lime juice. Stir together. Finely chop the thyme, spring onion, and capers. Add them to the carp. Season with salt and pepper, then chill in the refrigerator.

Serve the tartare with freshly toasted bread and sprinkled with chili flakes.