Cut the Lugrade Fresh Cod into small cubes and season lightly with salt.
In a bowl, combine the mustard, chopped capers, parsley, and vinegar.
Drizzle in the olive oil, stirring until you have a smooth sauce.
Add the cod and toss gently.
Divide the mixture among four serving rings and press lightly to even out the shape.
Keep refrigerated until ready to serve.
Remove the rings and top each tartare with an egg yolk.

Chef’s Suggestion: Serve immediately with thin crackers.