Secco Alte Reben

Ingredients

• 300 gfresh salmon fillet (sushi-grade)
• 100 gsmoked salmon
• 0,5 piececucumber
• 1 piecetart apple (e.g., Granny Smith)
• 1 pieceshallot
• 2 tbsplemon juice
• 1 tbspolive oil
• 0,5 tsphoney
• 0,5 bunchfresh dill
• 1 pinchsea salt
• 1 pinchwhite pepper

Preparation

1. 1Using a very sharp knife, cut the fresh salmon fillet and smoked salmon into fine, uniform cubes, approximately 0.5 cm in size.
2. 2Peel the shallot and dice it extremely finely. Wash the dill, pat dry, pluck the fronds, and chop finely.
3. 3Wash the cucumber, halve it lengthwise, remove the seeds with a spoon, and dice the flesh very finely.
4. 4Peel the apple, remove the core, and also dice the flesh very finely.
5. 5For the dressing, whisk together the lemon juice, olive oil, honey, salt, and pepper in a small bowl until smooth.
6. 6In a bowl, toss the fish cubes with the shallots and half of the dill.
7. 7In a separate bowl, mix the cucumber and apple cubes with the dressing and the remaining dill.
8. 8To serve, place a plating ring on each plate, fill with the tartare, press down slightly, and top with a layer of the relish.