Salmon Tartare With Preserved Lemon & Creme Fraiche

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1/2 cup diced preserved lemons (see Note)

1 clove garlic

1/4 cup extra virgin olive oil

1/2 pound fresh, wild salmon, skinned, cleaned of pinbones, and cut into small dice

1 tablespoon minced shallot

1 teaspoon lemon juice

1 tablespoon mixed fresh herbs (such as a combination of tarragon, flat-leaf parsley and chives)

Kosher salt and freshly ground pepper to taste

Toasted baguette rounds

Creme fraiche

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