Minute smoked salmon carpaccio, lemon aigrelette, homemade granola and mango vinaigrette |

Preparation time: 60 min

Preheat your oven at 375 °F

• Set up

  Peel and chop the mango.

  Zest and squeeze the lemon.

  Salt the salmon for 10 minutes, then rinse in cold water.

• Smoked salmon

  Place the wood chips in the bottom of a cast iron pot or skillet.  Place the salmon on a perforated or slotted tray.  With a lighter, on a barbecue or on a stovetop, heat the chips until they start smoking.  Place the salmon tray ontop, remove from the heat and cover with a metal mixing bowl, cover or plastic wrap.  Let smoke for 3-6 minutes depending on how smoky you want the result to be.

  Once ready, set aside the salmon in the fridge.

  Cut the salmon into thin slices.

• Granola

  Roast the seeds in the oven for 4 to 5 minutes, then mix with the honey, spices and egg white.

  Return the mixture to the oven and, once it has reached a beautiful golden color, stop cooking and leave to cool.

• Mango dressing

  Mix the mango pieces with the egg yolk and mustard.

  Drizzle in the oil while mixing and season.

• Lemon Aigrelette

  In a bowl, whip the cream with a pinch of salt. Add the lemon juice and zest, and season with salt and pepper.

  Set aside in the fridge.

• On the plate

  Place the aigrelette at the bottom of your plates and place the salmon slices on top.

  Drizzle a little mango vinaigrette over the salmon slices and finish with the homemade granola.