Salmon Tartar with Cucumber Salad Sauce

Halve cucumber, scrape out seeds. Finely dice the flesh. Stir marinade of mustard, vinegar, olive oil and orange juice, season with salt, season with pepper. Pour in cucumber cubes.

Finely chop salmon fillet, mix in a baking bowl with juice of one lemon, salt and pepper. Divide dill and parsley sprigs evenly on plates in a star shape. A blob of salmon tartare in each herb center form, drizzle with cucumber marinade.

Serve: Baguette

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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