Salmon Tartare with Herb Butter Baguette

Remove the skin from the salmon fillet and cut away the dark layer of fat. Cut the salmon first into narrow slices and then into fine cubes of 2 mm. Mix the salmon cubes with the shallot and dress the tartar with sugar, pepper, salt, olive oil and lemon oil. Leave to cool in the refrigerator for at least 15 minutes.

Mix crème fraîche with 1 squeeze of juice of a lemon until smooth and season strongly with salt and freshly ground pepper.

Stir through the butter (room temperature) with thyme, garlic, parsley, juice of one lemon, pepper and salt to taste. Score the baguette and spread the butter into the incisions.

Wrap in aluminum foil and place in 180 degree oven form for about 5 minutes.

Just before serving, mix dill into salmon tartare. Pour crème fraîche as a mirror on a plate and arrange the salmon tartare on top.

Serve with the herb butter baguette.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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