Salmon Tartare with Soy Sauce

Chop the salmon with a sharp kitchen knife or a kitchen cleaver medium fine. Do not put it through a meat grinder! Chop the pepper as well. Remove the peel from the ginger and press it through a garlic press in batches, drizzle the juice over the fish. Rinse the lemon in hot water, dab dry and grate the zest. Squeeze the juice. Add both to the fish form with the pepper, soy sauce, oil and mix thoroughly. Cover the tartar with foil and refrigerate for at least an hour. Immediately before serving, season with horseradish and a little more soy sauce.

Serve with buttered toast.

Jörg Weinkauf

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