Salmon tartare salad on light rye

Detailed step-by-step description of how to cook the dish "Salmon tartare salad on light rye". Try it by all means

Combine mayonnaise, lime zest and juice in a large bowl and season to taste with sea salt and freshly ground black pepper. Add the tomato, chives and frisee. Just before serving, add the salmon and toss well to combine. Adjust seasoning if necessary, then serve immediately on toast, sprinkled with extra pepper if desired.

Source

1 tbsp good-quality low-fat mayonnaise

Finely grated zest and juice of 1 lime

1 vine-ripened tomato, seeds removed, finely chopped

1/4 cup finely chopped chives

2 cups roughly chopped frisee

2 x 180g best-quality skinless salmon fillets , pin-boned, finely chopped

8 small slices light rye bread, lightly toasted

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