I think it was Chef Rafael Palomino that introduced me to Salmon Tartare; it’s been love ever since (for him and the dish!). Seriously, there is something so clean and refreshing—not to mention elegant—about salmon tartare, and Sabine’s interpretation is no exception. Though there’s a bit of dicing involved, just look how gorgeous the presentation is! Remember, as always, you may want to vary amounts depending on your taste.
|Cooking in Sabine's kitchen--in Berlin!|
|Roll them individually.|