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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