Salmon tartare with Fleur de Sel

For 2 people:

- 200 g of fresh salmon fillet, with no skin and bones

- 2 onions

- 2 tbsp of olive oil

- La Baleine Fleur de Sel

- Black pepper from the mill

Preparation:

Useful tip: Put the salmon in the freezer for 15 minutes to firm up its flesh.

Start by cutting up the salmon into chunks; set aside in a suitable container.

Peel the onions, chop them finely and add them to the salmon. Add a few pinches of La Baleine Fleur de Sel to the mix.

Mix the preparation to obtain a uniform consistency.

Season to taste.

Keep in the fridge for at least 1 hour.

When serving, cover each portion with a generous drizzle of olive oil.