Recipe by Pascal Marinot at Delphi Lodge
This recipe is a very simple starter to do with freshly caught salmon. At Delphi Lodge are lucky enough to have the chance to be able to use wild salmon caught on the day by anglers.

For 4 persons

Cut the salmon in ½ cm cubes, add all the ingredients and stir with a wooden spoon, rectify the seasoning to taste if necessary.
Divide the Tartare between 4 plates, served with lettuce seasoned with olive oil and lemon juice dressing and freshly baked brown bread.