Salmon tartar with ginger and garlic

250 grams salmon filet, skinned and deboned

30 ml lemon juice

1 small garlic clove finely minced

1 tsp ginger, finely chopped

6 cherry tomatoes

Extra virgin olive oil, sea salt and freshly ground pepper

Wrap salmon in plastic wrap and place in freezer for about 30 min, or until partially frozen. Cut into 0.5 cm dice. Place into bowl and mix with lemon juice. Add remaining ingredients, mix well and season to taste.