- In a bowl, stir together the two salmons, sesame seeds, and cayenne pepper. Reserve.
- In a separate bowl, mix together the strawberries, red onion, basil, lemon zest, and olive oil.
- Line each serving plate with a bed of arugula. For each portion, using a cookie-cutter as a mould, place some of the salmon mixture on the greens, and then cover with a little of the strawberry mixture. Finish with another layer of salmon.
- Serve the tartare with thinly sliced oven-toasted baguette. Decorate with a few arugula leaves, sprinkle with freshly ground pepper, and drizzle the balsamic vinegar reduction over top.
Place the salmon in the freezer for 15 minutes before preparing the recipe. It will be easier to handle and to cut!