Finely dice 1 ½ lb of skinless salmon into small 1-inch cubes. Place the diced salmon into a mixing bowl sitting over ice cubes.

Combine finely chopped shallots, white wine vinegar, water, and olive oil in a separate bowl. Mix well until the shallots are coated.

Stir in fresh chives, lemon juice, flat-leaf parsley, whole-grain mustard, capers, and Tabasco sauce into the dressing.

Gently fold the chilled salmon into the dressing, ensuring each piece is evenly coated.

Scoop the salmon tartare into serving bowls and garnish with additional herbs if desired.