Salmon Tartare in Lime Marinade

Remove the bones and fat from the salmon and cut into very fine cubes. Grate the lime peel and mix with salt, pepper, about 2 tbsp olive oil and the juice of one or two limes under the salmon form and put everything together cooled.

Stir the crème fraîche with the remaining lime juice, season with salt and leave to cool. Remove the skin from the onion and finely dice. Grate the potatoes on a coarse grater, season with salt, add a few fine cubes of onion, squeeze the amount well and finish baking small rösti in a frying pan with clarified butter. Rinse the chives, dry them, chop them finely and add them to the salmon tartare and season everything again. Serve the salmon tartare with crème fraîche, accompanied by a green salad.

Tip: As an alternative to fresh chives, you can also use the freeze-dried.

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