Cut the salmon into little cubes and place them in a bowl.
Chop the dill and add it.
Cut the apple and the cucumber into little cubes and mix them delicately with the salmon.
Add the lemon juice.
Let it rest 1 hour in the fridge.
Mix the Lemon Flavoured Oil with the Balsamic Vinegar with Pomegranate and pour this sauce over the salmon tartare.
Add the ground peppercorns and the Salt & Herbs Mixture for Fish.