Raw and smoked salmon aumônière

1. Squeeze the lemons. Wash and dry the fresh herbs. Slice the spring onions and chop dill.

2. In a shallow dish, cut into small dices the raw salmon. Sprinkle with the minced spring onions and dill. Salt and pepper, drizzle lemon juice and mix well.

3. Place the smoked salmon slices on a cutting board. Spread the tartare mixture and fold up the edges to form an aumônière, and tie delicately with kitchen twine and refrigerate for 20 minutes.

4. Before serving, tie again with chives.

Our cooking tip: Serve with toasted bread or gingerbread with lumpfish caviar, fresh figs or fig jam.

If served as a main dish, you can serve it with duchess potatoes and a mesclun salad with a spicy vinaigrette.