This salmon tartare includes roasted eggplant for rich flavor and cucumber for a bright crunch.

Salmon Tartare

Servings

2 as a large appetizer or 4 as a small bite

Lior Lev Sercarz

Cut the salmon in 1/4" dice. In a bowl combine the diced salmon, cucumber, jalapeños, peppers, mint and a few pinches of nigella seed. Drizzle in some olive oil and lemon juice and season with fleur de sel. Mix.
Spread 1-2 Tbsp of labne on each plate (depending on how large the portion will be) and divide the tartare equally between the plates. Sprinkle some more nigella seed on top along with a squeeze of lemon juice, and serve.

This would also work great with tuna or black sea bass

You can substitute the labne with tahina sauce or guacamole

You can also serve this tartare on a toast or cracker as an hors d'oeuvre