Salmon Tartar (Salmon kebbe)


- Clean salmon (make sure to remove skin and bones), dice it.
- Mix salmon cubes with lemon juice, and remaining ingredients until well combined.
- Mix salad ingredients, season with salt and pepper. In another bowl, mix labneh, sesame oil and lemon juice.
- Use a greased round tart mould (height not less than 7 cm) to cut the bread toast slice (Leave the mould over the toast).
- Add a layer of the salad mix on the toast, then a layer of salmon tartar until it is filled.
- Top salmon tartar surface with a thin layer of labneh mixture.
- Carefully remove the mould to maintain the round shape, top with caviar and fresh herbs.



For salmon tartar
Kilo salmon fish, fillet
Cup lemon juice
2 Tbs olive oil
1 Cup Cracked wheat (Burghul), soaked in water

For salad
Cup parsley, chopped
1 tomato, diced
2 Tbs olive oil
2 Tbs lemon juice
Salt and pepper

For sauce
3 Tbs labneh
1 Tbs sesame oil
1 Tbs lemon juice
1 Slice toast bread
Caviar and fresh herbs for decoration
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