2 as a large appetizer or 4 as a small bite
Lior Lev Sercarz
1/2 pound salmon fillet, skin and bones removed (get the best possible quality)
1/3 cup diced roasted eggplant
1/3 cup diced persian cucumber
1 Tbsp sliced pickled or fresh jalapeño
1 Tbsp pickled peppers (pepadew or biquinho) or fresh pepper
2 Tbsp chopped mint leaves
Fleur de sel
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.