Salmon Tartare

For the salmon tartare, chop the boned fresh salmon fillet very finely. Peel and finely chop the garlic cloves. Finely grate the horseradish. Finely chop the capers and mix into the salmon tartare together with the salmon, garlic and horseradish. Mix the lemon juice, olive oil, salt and pepper and add to the salmon and season to taste.

Cut the washed cucumber into equal sized pieces of about 3-4 cm. Scrape out the inside of the cucumber with a spoon, leaving some cucumber flesh at the bottom.

Wash and chop the chives.

Fill the salmon tartare into the cucumber and garnish with the chopped chives.

Preparation Tip:

We thank GU-Verlag for providing this recipe from the delicious cookbook Roh by Gabriele Gugetzer.

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