cut salmon into narrow strips or pass through the fine disc of a meat grinder. Cut lemon in half, wring out one half and slice the other half.
Rinse dill, chop half and pluck the rest from the stems. Add juice of one lemon and chopped dill with white wine and seasoning mix2 to the salmon tartare form, mix and season.
Remove skin from kiwis, cut in half lengthwise, slice and place one circle on each plate (1per person).
Spread horseradish sauce evenly in the center of the kiwi slices and arrange salmon tartare on top. Garnish with lemon slices and dill.
As an appetizer: Toast
Egg white : 9 gram
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