Salmon Tartare With Chinese Grapefruit

1. 1

   Cut the salmon into very small cubes with a knife (don't use a mixer).

2. 2

   In a bowl, add olive oil and lemon zest, 1/2 teaspoon of coarse salt, pepper, and chopped dill. Mix gently, and check seasoning to make sure it salty enough. Pour marinade on salmon. Refrigerate for at least 2 hours.

3. 3

   Use a sharp knife to peel the grapefruit, and remove the pith. Remove quarter by quarter by passing the blade of a small knife between each white skin that separates the quarters. Cut the grapefruit supreme into small cubes. Add to the tartare.

4. 4

   Serve with salmon eggs and toasted bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.