Salmon tartare

Take the salmon, remove the skin and cut out the grey coloured blood line so you have only the shiny pink flesh. Cut into approximately 15mm dice and place in a bowl.

Add the rest of the ingredients and mix well. Taste and add more seasoning if need be. There are no exact quantities for a recipe like this, just experiment and find out what works best for you. Leave to marinate for 5 minutes, then serve with buttered crusty brown toast.