Take the salmon from the freezer and put it in the refrigerator for 3-4 hours.

Chop the salmon up with a sharp knife (cutting the salmon is easier if it is still partly frozen. To avoid having cold fingers, wear a kitchen glove packed in a plastic bag).

Ingredients

• A bunch of chives finely chopped
• A handful of black olives
• 1 big clove of garlic
• A small piece of ginger
• Mix well with the salmon
• Some fleur de sel a good helping of pepper
• Two spoons of olive oil
• The juice of half a lemon

Mix well, taste and adjust the seasoning according to taste

Serve on a plate with a spoon

Decorate with cress salad

This recipe can be served with a baguette and a glass of Petite Arvine Château Lichten 2015.