Chop the ice-cold salmon fillet (without skin and bones) on a board. Put egg, apple, mustard and onion cubes, chives and juice of one lemon in a sufficiently large bowl, add cooking oil and mix the quantity well. Stir in salmon and season with salt, pepper and a pinch of sugar. You should get a shiny, colorful tatar mixture.
Remove crusts from bread slices and toast with plenty of butter on both sides in frying pan until golden brown.
Place a salad garnish on the cooled bread croutons and arrange the salmon tartare on top. Garnish with radishes.
Our tip: Always use fresh chives if possible!