1 pound Atlantic salmon, boned and skinned
2 tablespoons creme fraiche
2 tablespoons extra virgin olive oil
2 tablespoons capers
1 1/2 tablespoons red onion, chopped
1 teaspoon fresh dill, chopped
1 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon black pepper
couple of fresh dill sprigs for garnish
1 ounce salmon roe for garnish (optional)
The texture of the tartare is better if the salmon is coarsely chopped by hand.
Mix all ingredients in a bowl and gently mix in the salmon.