Canapés with Salmon Tartare

Preparation

Tartare:

1. Remove skin, bones, and excess fat from the salmon.
2. Cut the fillet into small cubes approx. 3×3 mm.
3. Season the fish with olive oil, lemon juice, salt, and Tobiko roe — to taste.
4. Cover the tartare container with cling film to prevent drying out and refrigerate for 30 minutes to marinate.

Canapés:

1. Mix mayonnaise with Dijon mustard until smooth.
2. Spread a thin layer of sauce on each TM "Aviant" crouton.
3. Form tartare balls using two teaspoons and carefully place them on the croutons.
4. Garnish the canapés with roe, microgreens, and edible flower petals.
5. For the best taste and look, serve canapés immediately after preparation. Tartare can be stored in the refrigerator for a short time under film.