Salmon Tartare

• 1 center-cut salmon fillet (8 ounces), skin and pin bones removed (see Notes)
• 1 tablespoon minced fresh chives, plus more for garnish
• 1 tablespoon minced shallots
• 1 tablespoon minced fresh flat-leaf parsley
• 1 1/2 teaspoons fresh lemon juice
• 1 tablespoon extra virgin olive oil, plus more for drizzling
• 3/4 teaspoon kosher or sea salt
• Pinch or 2 of freshly ground white pepper
• 1 English cucumber
• Fleur de sel for sprinkling (see Note)

1. Using a very sharp knife, cut the salmon into 1/4-inch dice.
2. (Do not use a food processor, as it damages the texture of the fish, making it coarse and mushy.)
3. Place the salmon in a medium bowl.
4. Gently fold in the 1 tablespoon chives, the shallots, parsley, and lemon juice.
5. Stir in the 1 tablespoon olive oil and add the salt and pepper.
6. Cover and refrigerate for at least 30 minutes or up to 8 hours.
7. Remove from the refrigerator 20 minutes before serving.
8. Cut the cucumber in half crosswise.
9. Cut each half into long, paper-thin slices.
10. Set aside on a plate, covered, until ready to serve.
11. To assemble, using 6 large salad or dinner plates, scatter several slices of cucumber around each plate in a random, artful way.
12. Leave the center of each plate open.
13. Spoon approximately 1/4 cup tartare into a mound in the center of each plate.
14. Drizzle olive oil over the cucumber slices, garnish with chives, and sprinkle with a bit of fleur de sel.
15. Serve immediately.

center, fresh chives, shallots, parsley, lemon juice, extra virgin olive oil, kosher, ground white pepper, cucumber, sprinkling

Taken from www.cookstr.com/recipes/salmon-tartare (may not work)