Cut the salmon into the smallest possible cubes with a very sharp kitchen knife. Add dill, shallot, salt, pepper, lime juice and oil and mix gently. If the salmon tartare is chilled for a short time before eating, season repeatedly with salt.
Spread small slices of Parisian bread with a little mayo or butter and top with enough salmon tartare. Garnish with a sprig of dill or capers.
Our tip: Always use fresh chives if possible!
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