Salmon salad, salmon tartar for sushi

Ingredients for 2 servings:

• 200 g salmon, smoked or fresh fillet
• 2 small spring onions
• 1 lime(s)
• 2 tsp ginger, pureed
• 1 tsp ginger powder
• Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with ginger and lime

Wash fresh salmon and pat dry, removing any bones, dark spots, and any remaining skin. Alternatively, smoked salmon can be used. Cut the spring onions and salmon into small pieces. Squeeze the juice of one lime. Add about 8 teaspoons of lime juice (more to taste), ginger puree, and ginger powder to the salmon and spring onions and mix everything together. If using fresh salmon, add a little salt and possibly a little more lime juice. Do not add salt to the smoked salmon, or the sushi will be too salty. Let the finished salad stand for about 30 minutes (the fish will then become lighter in color). It can be rolled into hoso-maki (the small rolls) or used as a filling for gunkan-maki (nigiri wrapped in nori sheets). For the rice and how to make the maki, see the basic sushi rice recipes. Just before serving, drizzle with a few more drops of lime juice. If the second lime is not needed for its juice, it can be used as decoration.