If necessary, remove the skin from the salmon fillet and finely dice with a sharp knife. Put in a bowl. Wash, core and dice the apple just as finely, add to the salmon and add the lemon juice so that the apple does not turn brown. Now the fish starts to cook slightly due to the acid, at least the surface. Peel and finely dice the shallot and add. Season with salt, pepper and sugar, add a little olive oil and stir until everything shines nicely. Finally add the dill (frozen or fresh).
If the tartare is not eaten immediately, season again to taste just before serving. I always put it in serving rings because it just looks a lot more appetizing that way.
It goes well with baguette slices, which I rub with a halved clove of garlic before roasting.
I usually do this when, for example, I buy a whole side of salmon as a starter and then fry the rest of the side briefly or in the oven. Goes super fast and is a great introduction to a menu, for example.
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