Salmon and olives tartar

• 1 lb Fresh salmon
• 1/2 c Black Greek olives such as Calamata, pitted and chopped
• 2 tb Chopped fresh oregano
• 2 tb Minced shallots
• 1 tb Chopped parsley
• 3 tb Fresh lemon juice
• 2 tb Olive oil
• 4 Lemon wedges
• 8 sl Toast

Place the salmon in the freezer and freeze for 30 minutes to kill any parasites.

Defrost in the refrigerator.

Combine the olives, oregano, shallots, parsley, lemon juice and oil in a mixing bowl.

Just before serving, finely chop the salmon by hand and add it to the olive mixture.

Mound tartar on a plate.

Garnish with lemon wedges and toast.
 
 
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