Variations of Salmon

Ingredients

• 150 g fresh salmon fillet
• 1 Spring onion
• 1 tsp Olive oil
• crushed pink peppercorns
• grated lime zest
• 2 sprigs dill
• wasabi powder
• 4 slices pickled ginger
• a little oil
• wooden skewer

Instructions

1. 1.

   Pat the salmon fillet dry. Cut 4 pieces (about 4x2 cm) from the salmon fillet and set aside. Dice the remaining salmon into small cubes. Clean, rinse, and finely dice the spring onion. Mix salmon cubes with spring onion, olive oil, pink peppercorns, and lime zest. Rinse dill sprigs and shake dry; reserve a few for garnish. Chop the rest of the dill and fold it into the salmon tartare. Spoon the salmon tartare into small glasses and refrigerate.

2. 2.

   Rub the salmon slices thinly with wasabi powder. Wrap each slice in a pickled ginger slice. Dry‑heat a lightly greased pan, add oil. Sear the salmon slices for 30 seconds on each side. Insert a wooden skewer through a slice and place it atop the salmon tartare. Garnish with dill and serve.