Tartar of the Salmon with Cucumbers Glazed in Tasmanian Honey

Salmon tartare: Cut the salmon fillet into very fine cubes, add the remaining ingredients, stir until smooth and season with salt and chili.

Glazed cucumbers: Remove the skin from the cucumbers, cut them in half lengthwise and remove the seeds. Cut the cucumber halves into slices about 3 mm thick, mix well with the salt and place in a sieve. Steep for about 20 minutes until the water from the cucumbers has run out. If necessary, squeeze repeatedly in a crockery hanger. Heat the Tasmanian honey in a frying pan, foam it up and add the shallot cubes and the chili. Glaze briefly and extinguish with the vinegar. Add the finely chopped ginger, add the cucumber and let it bubble once. Just before serving, stir in the cocktail tomatoes, add a little chopped cilantro and stir through.

Serve: Divide the cucumbers evenly among plates. Marinate the arugula salad with olive oil, salt and pepper and arrange on top of the cucumbers. Form dumplings or small towers from the salmon tartare, place on top and garnish decoratively with plucked cilantro leaves.

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