Salmon tartare makes a refreshing and simple starter for a dinner party - or even a satisfying snack. It can be tarted up with a dollop of sour cream and some salmon eggs on top, and even pickled cucumber accompanies it well.
250g very fresh middle-cut fillet of salmon, skinned and any residual bones removed
Remove and discard any brown flesh on the salmon lying just below the skin. With a large heavy chopping knife, chop the flesh finely.
Mix with the rest of the ingredients and season with salt and freshly ground white pepper. Add a little more lemon juice to taste if necessary. Serve dotted with some pickled cucumber and with toasted rye or sourdough bread.