Salmon Tartare with Cucumber, Dill and Lemon Crostini

By yumbelo · 2 servings · 25 minutes

Ingredients

• 200 g Salmon fillet, very fresh, skinless
• 100 g Cucumber
• 1 pc Shallot
• 1 pc Organic lemon
• 0.5 bunch Bunch of dill
• 1 tbsp Capers
• 1 tbsp Olive oil
• Salt
• Pepper
• 120 g Baguette
• 80 g Cream cheese

Method

1. Preheat the oven to 200 °C, top and bottom heat.
2. Cut the baguette into slices about 1 cm thick, spread them on a baking sheet and bake until crisp, 5 to 7 minutes.
3. Rinse the salmon under cold water, pat dry and cut into very fine dice.
4. Peel the cucumber, remove the seeds and finely dice it. Finely chop the shallot.
5. Finely chop the dill and halve the lemon. Squeeze one half and grate a little zest from the other half.
6. Gently mix the salmon, cucumber, shallot, capers and half of the dill in a bowl with olive oil, lemon juice, salt and pepper, and let it rest for 5 minutes.
7. Stir the cream cheese smooth with the lemon zest, salt and pepper.
8. Spread the crostini with the lemon cream cheese and sprinkle with the remaining dill.
9. Shape the salmon tartare with a ring mold and serve with the crostini.