Combine all tartare ingredients (except the lemon juice) together, an hour or 2 before serving. Taste and season well. Cover with plastic wrap and refrigerate until almost ready to serve.

Just before serving, add the lemon juice, stir through and season well to taste.

Serve with small toasts made from a good quality sourdough baguette. Slice bread thinly. Let the garlic cloves sit in the olive oil for 10 minutes. Spray or brush the bread with the oil. Cook in a preheated 200C (400F) oven for 10 mins or until golden brown. Allow to cool to room temperature. Store in an airtight container until ready to use.

Put the tartare in a small bowl (with a teaspoon for serving) and surround with the golden toasted baguette slices.