Salmon tartar


  • 1 kg salmon cubes
  • 1 part salt
  • 2 parts sugar
  • 1 peeled lemon
  • White pepper
  • Freshly-chopped basil
  • ½ dl Dijon mustard
  • 1 dl creme fraichea
  • Malax Loaf

Marinate the salmon cubes in the sugar and salt. Add the grated lemon peel. Let it stand for 10-15 min. Pour the remaining marinade away. Add white pepper, basil, mustard and créme fraiche. Roll everything together in clingfilm and place in the freezer. Cut the frozen roll into suitable portions. Place the portions on sliced Malax Loaf and garnish with salad and fresh basil.

Can either be used as an hors d’oeuvre or a cocktail snack.