Ingredients
(2 servings)
- 300 gr salmon cut into cubes
- 3 teaspoons of diced cucumber
- 3 teaspoons diced apple
- 1 teaspoon chopped French shallot
- 2 ½ teaspoons chives
- 2 ½ teaspoons dill
- 1 teaspoon of Dijon mustard
- 1 teaspoon of olive oil
- 1 teaspoon of caper
- ½ teaspoon lemon juice
- 1 tablespoon of beet puree ( To taste ? )
- Firebarns to taste (or other hot sauce like Sriracha)
- Salt and pepper
Suggestion (addition)
- 1 teaspoon of maple syrup
- Cooked Bacon
- Roasted pecans
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 dill, chives, French shallot and capers.
- Cut up apple and cucumber.
- If you wish to soothe the taste of the shallot, place the shallots in water and white wine vinegar (1 tablespoon) and let macerate for a few minutes, then pour off the water.
- Add the ingredients to the salmon. Add salt and pepper and season to taste.
- Enjoy your meal!
"Life is not a restaurant but a buffet. Stand up to serve yourself."
-Dominique Glocheux