PREPARATION

For this recipe, cut all the ingredients from the tartars with a knife. Peel your tomatoes, cut them and let them drain for an hour.
Remove the skin and the heart of your cucumber. Cut it. Salt very lightly and let it drain for an hour.

Cut your raw salmon and smoked salmon. Marinate for 30 minutes in the juice of a lime. Season with pepper.

Cut your sun-dried tomatoes. Add them to the fresh tomatoes with the chopped basil, a tablespoon of olive oil, a tablespoon of balsamic vinegar and a pinch of pepper. Salez.

Mix cucumber tartare with chopped mint. Add a tablespoon of cream and cardamom. Season with pepper.

Cut your onions and part of the green stem. Add to the salmon tartare.
Divide the various tartars in the endive leaves «Croquines».
Decorate the tomato tartare with small basil leaves and yellow cherry tomatoes; the cucumber tartare with mint and salmon eggs; the salmon tartare with slices of lime and dill.

Serve very fresh.