Remove skin and bones from salmon – cut into fine cubes, mix with onion, lime juice and parsley and season with sea salt and ground pepper (mass pepper and salt as desired). Tastes great on brown bread, toast or possibly with mashed potatoes.
A night long in the ice box it tastes properly pulled through to a roasted egg.
Otherwise, the tartar always fresh on the table and the components (lime, salmon, shallots) only 10 minutes to pull through.
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