Salmon Tartar, Salmon Tartar…

leave. Cut salmon into narrow strips and then chop finely.

Stir soy sauce with vinegar, mustard and horseradish. Mix all ingredients and serve on freshly toasted toast.

Salmon Tartare with Eggs, Orella 4/95: Cut salmon into small pieces, remove eggs from shell and chop finely. Remove horseradish root from peel and grate finely, finely chop chives (or dill). Mix all ingredients and season, garnish with cress.

Apothekerkalender ’96, J.Weinkauf: Chop the salmon medium fine with a sharp kitchen knife or a kitchen cleaver. Do not put it through a meat grinder! Chop the pepper as well. Remove the peel from the ginger and press it in portions through a garlic press, drizzle the juice over the fish. Rinse the lemon in hot water, dab dry and grate the zest. Squeeze the juice. Add both to the fish form with the pepper, soy sauce, oil and mix thoroughly. Cover the tartar with foil and refrigerate for at least an hour. Immediately before serving, season with horseradish and a little more soy sauce. Serve with buttered toast.

Salmon Tartare with Dill Sour Cream (star): Finely dice the salmon, season with salt, pepper and cilantro. Finely dice the onion, chop the dill and mix with the sour cream or crème fraiche to the salmon and leave in the refrigerator for 120 minutes.

Salmon tartare with chives, Light cuisine, Joachim M. Meng: The salmon fillet on greens

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