Ingredients
(2 servings)
- 300 gr salmon cut into cubes
- Supreme of an orange
- 1 avocado
- 1 teaspoon chopped French shallot
- 2 ½ teaspoons chives
- 4 teaspoons of cilantro
- 1 teaspoon of Dijon mustard
- 1 tablespoon of olive oil (good quality)
- ½ teaspoon lime juice
- 2 tablespoons of beet puree (to taste?)
- Firebarns to taste (or other hot sauce like Sriracha)
- Espelette pepper (a pinch)
- Green onion
- Salt and pepper
Suggestion (addition)
- Goat cheese
- Ricotta cheese
Preparation
- Fill 1 bowl with ice cream and place another bowl on top of it to hold the cubed salmon as you go. Set aside in the refrigerator.
- Chop cilantro, chives and French shallots.
- Cut the orange into segments.
- If you want to soothe the taste of the shallot, put the shallots in water and white wine vinegar (1 tablespoon) and let it macerate for a few minutes, then pour off the water.
- Cut the avocado into cubes and brush with lime juice to prevent oxidation.
- Add the ingredients to the salmon. Add salt and pepper and season to taste.
- Buen provecho!
"Life is a soup that tastes like the ingredients you put in it."
-Mazouz Hacène
Suggestion (addition)
- Goat cheese
- Ricotta cheese
Preparation
- Fill 1 bowl with ice cream and place another bowl on top of it to hold the cubed salmon as you go. Set aside in the refrigerator.
- Chop cilantro, chives and French shallots.
- Cut the orange into segments.
- If you want to soothe the taste of the shallot, put the shallots in water and white wine vinegar (1 tablespoon) and let it macerate for a few minutes, then pour off the water.
- Cut the avocado into cubes and brush with lime juice to prevent oxidation.
- Add the ingredients to the salmon. Add salt and pepper and season to taste.
- Buen provecho!
