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.
L'idée déco 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.
IngredientsRecipe for 4 persons
For the carpaccio
Fleur de sel
- Olive oil
Preparation time: 20.00 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.
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.