- Cut the salmon fillet into small cubes. Peel and finely chop the shallots. Drain the capers. Wash the dill, shake dry, remove and chop the tips.
- Wash apple, remove core, cut into quarters. Then finely dice the quarters. Combine half of the apple with the shallots, capers, dill, 2 tbsp olive oil and the salmon, season to taste with SALDORO fine ancient salt and pepper.
- Cut the ciabatta into thin slices and toast them on both sides in a nonstick pan until crisp.
- Arrange the salmon tartar onto four plates and top with the rest of the diced apple. Drizzle each with one tbsp of olive oil. Serve with the bread chips.
Place the salmon fillet in the freezer for 1 hour, to make it easy to cut.