Summary

Ingredients

• 200 g salmon fillet (s), raw
• 1 teaspoon shallot (s), finely chopped
• salt and pepper
• 1 bunch chives, finely chopped
• 0.5 ½ bunch dill, finely chopped
• 2 tablespoon lime juice
• 1 tablespoon olive oil
• 1 baguette (s)
• some mayonnaise
• butter

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Instructions

1. Cut the salmon into the smallest possible cubes with a very sharp knife. Add shallot, chives, dill, salt and pepper, lime juice and oil, mix carefully.
2. If the salmon tartare is put in the fridge again before consumption, then season again with salt.
3. Brush small baguette slices with a little mayonnaise or butter and top with plenty of salmon tartare.
4. Serving: Garnish with a sprig of dill and chives.