How to prepare Marc Murphy's salmon tartare
Freeze, dice, and marinate salmon. Serve on Dijon-coated baguette slices with onion, parsley, preserved lemon, and salt. Enjoy!
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Ingredients
- 1 pound fresh salmon fillet, skinned
- 2 teaspoons Dijon mustard
- 1 small red onion
- Parsley
- Preserved lemon
- Sea salt
- 1 baguette
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