Salmon Citrus Tartare

Instructions

1. Chill salmon in freezer for 20 minutes to make cutting easier. Remove skin and any pin bones.
2. Using a sharp knife, cut salmon into 1/4-inch dice. Work on a chilled cutting board and keep salmon cold.
3. Prepare citrus segments: Remove peel and pith from grapefruit and orange, then cut between membranes to release segments. Reserve any juice.
4. In a chilled bowl, gently combine diced salmon with minced shallot, cucumber, dill, and capers.
5. In a separate bowl, whisk together lime juice, lime zest, olive oil, Dijon mustard, and 2 tablespoons reserved citrus juice. Season with salt and white pepper.
6. Drizzle the citrus dressing over the salmon mixture and fold gently to combine. Taste and adjust seasoning.
7. Using a ring mold or spoon, divide tartare among 4 chilled plates. Arrange citrus segments around each portion.
8. Garnish with microgreens and serve immediately with crispy rye bread or water crackers.