Salmon tartare with fresh and smoked salmon

Combine the freshly diced salmon and the smoked salmon in a bowl. Mix in the shallot, capers, dill, parsley, and mustard. Then add the lemon zest and juice along with a pinch of black pepper. Finally, stir in a bit of olive oil and the roughly chopped arugula. Set aside.

For the salad, mix the arugula with lemon zest and a pinch of salt.

Divide the salad among the plates and top each with 2 tablespoons of the tartare. Garnish the tartare with a drizzle of olive oil, a bit of lemon zest, and some extra arugula. Enjoy!