I call this an apple tartare because you actually cut the apple so small that it looks exactly like a steak tartare. <br />I often offer this salad to friends both as finger food or as a salad – see photos. The basic recipe is always the same - very small diced apple in a mustard, honey, dill and fresh ginger sauce, served with smoked salmon. <br />For the finger food version I use leaves like little boats, so my choice is usually small chicory leaves. <br />For the salad, I make a base of apple tartare and add the salmon on top.

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