Lime and pink peppercorn salmon carpaccio
Appetizers, Fish, Seafood & Shellfish
IngredientsRecipe for 4 persons
For the carpaccio
- Olive oil
Preparation time: 20 min
- General preparationCut the salmon into thin slices, and spread them right away on your plates. Finely chop the green onion. Zest and juice the lime. Toast the pinenut in a pan until golden.
- Marinade preparationIn a mortar, gather the maple syrup, zest and lime juice, a drizzle of olive oil and toasted pine nuts and gently use the pestle to form a paste.
- To serveSpread a little marinade on your thin slices of salmon. Sprinkle with fleur de sel and pink peppercorns crushing them with your fingertips. Finish by decorating your carpaccio with a few slices of green onions and a few arugula leaves. Serve and enjoy chilled.