Salmon Tartare

1. 1

   Cut the salmon and a 1/4 onion into small cubes with a sharp knife.

2. 2

   Do the same with the cucumber, but first remove the core with the seeds as it will make the tartare too watery. Season with the dressing, and add salt and pepper to taste.

3. 3

   Pour it into 6 small glasses, letting it rest for at least 30 minutes before serving.

4. 4

   In the meantime, slightly toast the whole wheat bread and cut into thin strips.

* Per serving · 4 servings · Values may vary.

No additional tips available.