Chop the salmon filet and put it into a bowl.
Slice the spring onions into rings and dice the white onion.
Add to salmon and season with salt and pepper.
Use a further bowl for the mustard-honey-sauce.
Chop dill and mix with mustard, honey and crème fraîche.
Nicely spread the salmon tartare on the crispbread slices.
Serve each slice with approx. a tablespoon of mustard-honey-sauce and some dill.