Flatbreads with salmon tartare and spring onion

To prepare the flatbreads with salmon tartare and spring onion, first make sure you have purchased frozen fish; it is still advisable to freeze it for 96 hours at 0 degrees Fahrenheit and then thaw it to use in the recipe. Check that there are no bones: run your fingers over the surface and if there are any bones, remove them with tweezers 1. Then cut the salmon fillet into strips 2 and then reduce it into very small cubes 3. Pour the cubes into a small bowl and set aside in a cool place.

Clean the spring onion by removing the green part 4 and the roots 5; then peel it to remove the outer tougher part 6.

Slice it very thinly 7, then finely chop and add it to the small bowl where you collected the salmon cubes 8. Drizzle the spring onion and salmon with a little extra virgin olive oil 9.

Salt and pepper 10 to taste, mix the ingredients with a teaspoon 11. Then squeeze half a lemon 12.

Pass the juice obtained through a sieve and collect it in a small bowl 13. Then add the lemon juice to the salmon and spring onion mixture 14 and let it marinate for 5 minutes or until the salmon has taken on a lighter color. Meanwhile, finely chop the basil leaves 15,

then add them to the salmon and spring onion and mix everything well. Then prepare the 12 flatbreads and pour a scant teaspoon of salmon and spring onion tartare on each. Complete with a basil leaf and serve your flatbreads with salmon and spring onion tartare immediately!