Technical Stages :

• Press the lemon.
• Peel the onions and thinly slice them.
• Wash, dry and chop the chervil.
• Cut the tender green leaves of the celery sticks and reserve for decoration.
• Peel the sticks of celery and very thinly dice them.
• Roughly slice the salmon then roughly chop it using a knife.
• Place the salmon tartare in a bowl.
• Add dices of celery, chopped chervil, and minced onion.
• Add salt and pepper, sprinkle with the juice of lemon and mix well.
• Cover with a plastic wrap and reserve in the fridge for half an hour.
• Meanwhile, wash and spin the rocket, then place in a salad bowl.
• Sprinkle with vinegar and oil, add salt and pepper, mix well.
• Place the tartare in 4 small cups, decorate with leaves of celery and serve with rocket salad and grilled slices of bread.