Salmon tartare on leaf salad with sesame dressing and croutons

Ingredients for 4 servings:

• 500 g salmon, fresh, finely diced, preferably sushi quality
• 1 onion(s), red, very finely diced
• 1 tbsp dill, fresh, finely chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 400 g mixed leaf salad or rocket
• Sea salt
• Sugar
• black pepper, freshly ground
• 4 slices of toast
• 125 g butter
• 3 tbsp extra virgin olive oil
• 3 tbsp rapeseed oil, good quality
• 1 tbsp sake
• 1 tbsp soy sauce
• 2 tbsp lemon juice, optional
• 1 tsp sesame seeds, roasted, coarsely crushed in a mortar
• Sea salt
• Sugar
• black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 1 hour 3 minutes

Mix the salmon with dill, onions, olive oil, and lemon juice with a fork. Season with a pinch of sugar, salt, and pepper. Cover and let stand in the refrigerator for 30 minutes. For the dressing, mix the oils, sake, soy sauce, sesame seeds, and lemon juice. Season with sugar, salt, and pepper. Marinate the salad with the dressing shortly before serving. Use a shot glass to cut out crustless round pieces of toast and fry in the foaming butter until light brown and crispy. Drain on kitchen paper and season lightly with salt. Place the salad on the plates. Mix the salmon tartare well again and press into a serving dish or metal ring. Place a portion on top of each salad. Garnish with the croutons.