Salmon tartar with dill and smoked grated bottarga

Preparation time: 30 minutes
Serves 4

1 unwaxed lemon, preferably organic
600g fresh salmon fillet
1 tbsp freshly ground ginger
6 tbsp olive oil
1 cup fresh dill, finely chopped
Freshly ground pepper
Juice of 1 small lemon
3 tbsp of Katiki Domokou cheese or fromage frais or Stracchino cheese
A few salad leaves, well washed
3 tsp smoked grated bottarga

Cut the unwaxed lemon into thin slices and then into small cubes.Cut the salmon into even cubes. Put the lemon cubes, salmon cubes, grated ginger, olive oil, and dill on a serving dish and season with pepper. Pour the lemon juice over it and toss all the tartar ingredients well. Cover with plastic wrap and chill in the fridge for 15 minutes.

Take the dish out of the fridge, add the cheese, season with salt and mix well. Arrange a few salad leaves on four plates, divide the mixture in four and place it on top of the salad leaves. Sprinkle with smoked grated bottarga.