Salmon Tataki with Cucumber and Spring Onions on Pumpernickel

Ingredients

• 200 g smoked salmon fillet
• Salt
• white pepper
• 2 tsp lime juice
• 2 Spring Onions
• 1 tsp horseradish (jarred)
• 2 tbsp crème fraîche
• a pinch of sugar
• 50 g Cucumber (1 piece)
• chives stems or scallion strips for garnish
• 1 tsp chive curls for garnish
• 8 pumpernickel rolls (≈5 cm diameter)

Instructions

1. 1.

   Peel the cucumber, halve it, scrape out the seeds, and dice the flesh into 5 mm cubes. Trim and wash the spring onions; finely chop the white parts and slice the green tops into thin curls.

2. 2.

   Break up the salmon fillet and remove any bones if needed; set aside eight small pieces for garnish and roughly chop the rest. Whisk lime juice with crème fraîche and horseradish, then season with salt, sugar, and pepper. Fold in the chopped salmon, spring onions, and cucumber cubes, tasting as you go.

3. 3.

   Arrange the pumpernickel rolls on a plate, place a metal ring over each, and fill the rings with the salmon mixture. Press lightly with a spoon, then carefully remove the ring. Garnish with the reserved salmon pieces, sprinkle chive curls, and top with scallion or chive tips.