Salmon Tartare

1. 1

   Carefully pick over the salmon to remove all traces of bone.

2. 2

   Cut away and discard any flesh that has a darkened tinge.

3. 3

   Put the salmon on a flat surface and chop it finely with a knife.

4. 4

   Do not use a food processor or a blender.

5. 5

   You do not want to make a smooth paste.

6. 6

   There should be about two cups or slightly less, closely packed.

7. 7

   Put the salmon in a mixing bowl and add the dill, oil, lime juice, salt, pepper and onions.

8. 8

   Stir to blend thoroughly.

9. 9

   Serve in small portions with dill and mustard sauce on the side and buttered toast triangles.

No additional tips available.