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Lime and pink peppercorn salmon carpaccio

Appetizers, Fish, Seafood & Shellfish

Thin slices of Atlantic salmon flavored with lime juice and zest, pine nuts and red peppercorn.


Recipe for 4 persons

For the carpaccio

320 Gr
Salmon filet
2 Unit(s)
Green onion
2 Unit(s)
30 Ml
Maple syrup
15 Ml
Pine nuts
10 Ml
Pink peppercorn
5 Ml
Fleur de sel
4 Handful(s)
Arugula salad
  • Olive oil

Preparation time: 20.00 min

  • General preparation
    Cut 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 preparation
    In 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 serve
    Spread 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.
Pink peppercorn consumed in excessive quantities can become toxic. Limit your intake to a few teaspoons which is more than enough as it is very fragrant.

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