Salmon Trout Tartare with Creme Fraiche

For the salmon trout tartare with creme fraiche, debone salmon fillet and chop very finely. Finely chop the onion as well.

Add to salmon together with lime juice and season with salt and pepper, preferably from the mill, as well as dill and chives.

Fold the crème fraîche into the salmon tartar. Serve the salmon tartare with creme fraiche with warm, slightly crispy slices of toast.

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