Preparation time: 10 min
Cooking time: 0
Portions: 2 people
200 gr of fresh Atlantic salmon
100 gr smoked salmon
30 gr of salmon caviar
1 French pilot
¼ of dill bouquet
3 c. In soup of olive oil
Salt and pepper (in taste)
- Dispose of the salmon from the skin and the black portion below the net. Tailor it in small dice and book it in the fridge (or order the salmon already cut in tartar)
- Wet and carve in small dice the French allot. Hit finely the dill and squeeze the lemon by making sure all the seeds are removed.
- Mix salmon and caviar in a bowl by adding lemon juice, three tablespoons of olive oil, salmon caviar, dill and salt and pepper. Taste before serving to ensure seasoning.
You can always add to your taste other spices. Sometimes mayonnaise or tartar sauce and other fine herbs such as the chives or Italian parsley.
For the presentation put the tartare in a circle and decorate the with lemon, dill, orange or other quarters ...