The Salmon Tartare
50 gram : salmon trout fillet, fresh
1 tablespoon : onion, fresh, diced
1 tablespoon : coriander leave, fresh (Chinese parsley), chopped
1 tablespoon : dill, fresh, chopped
2 tablespoon : oil olive extra virgin
To taste : salt and peppercorn white, freshly ground
½ no : lemon whole, fresh, squeeze for juice
3 slice : salmon smoked

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The Potato

• Wash potatoes, peel and cut into thin slices and then in thin strips. Heat olive oil it non-stick pan and fry a thin layer the striped potatoes till both sides are crispy and seasoned.

The Salmon Tartare

• Cut the salmon trout into fine cubes and mix together with other ingredients. Season with salt, pepper and lemon juice.

Serve

• Place the potato rosti on kitchen paper in the pan. Place the sliced smoked salmon on top of the potatoes and then the salmon tartare. Place the pan for a short while on the stove and roll it gently together. Serve with seasonal salad leaves.