1 Small skillet, 1 Bowl, 1 Small plate, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Immersion blender, 1 deep bowl, 1 Peeler, 1 Citrus juicer, 1 Small knife
1 Peel the cucumber, cut off the ends and then halve the cucumber lengthwise.
2 Use a spoon to remove seeds from cucumber. Chop the cucumber into large chunks. Squeeze juice from the lemon. Drain the pickled ginger.
3 Combine diced cucumber with the buttermilk, olive oil, pickled ginger, and 1 tablespoon lemon juice in a large pitcher, then season with salt and pepper. Puree with an immersion blender until very smooth and refrigerate until well chilled, 1-2 hours.
4 Toast the sesame seeds in a small dry skillet. Place on a plate and let cool. Peel the onion and mince.
5 Rinse the salmon and pat dry Slice the salmon into narrow strips, then cut the strips into small pieces. Place salmon in a bowl.
6 Rinse the chives, shake dry and cut into thin slices diagonally. Add onion, chives, seame seeds and sesame oil to salmon and season with salt, pepper and lemon juice. Pour the chilled cucumber soup into bowls and top with salmon tartare. Serve immediately.