Salmon Tartare
4 peopleIngredients
1.5 kilos of sliced fresh salmon (3.3lbs)
6 slices of smoked salmon
1 white onion
2 shallots
6 soup spoons of olive oil *
the juice of half a lemon
a mixture of chives, basil, chervil, dill and parsley
Salt and pepper
Preparation
Carefully remove the salmon bones using tweezers if necessary. Using scissors cut the fresh and smoked salmon into regular sized cubes. Put the salmon cubes into a salad bowl and add the olive oil. Add peeled, finely minced shallots and onion to the mix. With scissors, finely cut the herbs and add. Generously salt and pepper and mix the salmon well. Cover the bowl and refrigerate a minimum of two hours. 30 minutes before serving, add the lemon juice. Serving options: To serve on a plate, put the salmon tartare in a springform and release it to form a circle, or firmly press the tartare into a ramekin and unmold onto the plate.
