You will always have leftovers from the marinated salmon. Since you have marinated it in salt and alcohol, it will keep for a few days. Wrap well and place in the refrigerator. Never throw anything out!
And then just use it up in the following recipe serving 4, as an appetiser, for example.
Chop the marinated raw salmon with a sharp knife and mix thoroughly, add the dill. Heat the oil, not too hot, just warm. Add the parsley to a tall container. Finely chop the parsley using a hand blender and, while grinding, add the warm oil. Season the oil with some lemon juice, pepper and salt.
Prepare the plates: arrange the salmon tartare in a ring on the plate. Remove the ring. Garnish the tartare with
Sprinkle the green salad with some coarse sea salt, if desired. Serve with thinly sliced and toasted dark brown bread.
© 2011 All rights reserved. Published by Murdoch Books.