CharLAURAy - Chardonnay dry

Ingredients

• 250 gsalmon fillet (sushi grade)
• 12 piecespumpernickel rounds
• 1 pieceshallot
• 0,5 pieceorganic lime (juice and zest)
• 0,5 bunchchives
• 1 tbspextra virgin olive oil
• 60 gcrème fraîche
• 4 sprigsdill for garnish
• 1 pinchsea salt
• 1 pinchblack pepper

Preparation

1. 1Rinse the fresh salmon fillet under cold running water, pat dry thoroughly, and cut into 3-5 mm cubes using a very sharp knife.
2. 2Peel the shallot and dice it into extremely fine pieces; wash the chives and chop them into very fine rings.
3. 3In a chilled bowl, combine the diced salmon with the shallots, chives, olive oil, and the lime zest and juice.
4. 4Gently season the tartare with a pinch of sea salt and freshly ground pepper, then chill briefly before serving.
5. 5Arrange the pumpernickel rounds on a platter and place a small dollop of crème fraîche in the center of each.
6. 6Using two teaspoons, distribute the salmon tartare evenly onto the pumpernickel rounds and garnish with a small sprig of dill.