Salmon Tartar (Salmon kebbe)

Method

- 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.