Go to the Recipe: Salmon Tartare
I just wanted to thank you for this amazing dish, and here is the representation of the dish.
I"m glad you advise readers to freeze the salmon first. I took a sushi-making class, taught by a Japanese sushi-chef, and we were told that it was very important to freeze the salmon overnight before eating it raw to ensure that there are no live little worms that are common in salmon. We didn't need to do this with the other sushi-grade fish that we prepared.
I the US, almost all wild (not farmed) salmon will have already been frozen and then thawed before sale. This is mandatory if it is sold to consume raw, but is done to most salmon anyway.
Text mentions olive oil, but not included in ingredient list.
