This fantastic salmon tartare salad is super easy to prepare. Just make sure your piece of salmon stays in your freezer for 24 hours before using it raw. When you are going to do this dish, take the salmon out of the freezer in the morning, and put it in the fridge. This will ensure a slowly defrosting period which is the most gentle way to handle the salmon used for a raw salad.
When you come home in the afternoon it will still be slightly frozen, but very easy to cut into the tartare style. It will finally be nice and cold and completely defrosted when prepared with the other ingredients. Use a good strong knife for chopping and best if you have a plastic cutting board.
Maybe your fishmonger sells salmon that has already been frozen, and if so, you don’t have to do this again. It is often available due to the use of raw salmon for sushi dishes. You can ask him to take away the skin as well. You don’t need that for the Salmon Tartare Salad.