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Lime and pink peppercorn salmon carpaccio |

Fish, Seafood & Shellfish

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

Note

Pink peppercorns consumed in excessive quantities can become toxic. Therefore, limit your use to 12 peppercorns per person, which will be more than enough as these peppercorns are very fragrant.

Ingredients

Recipe for 4 servings

For the carpaccio

320 Gr

Salmon filet

2 Unit(s)

Green onion

2 Unit(s)

Lime

30 Ml

Maple syrup

15 Ml

Pine nuts

10 Ml

Pink peppercorn

5 Ml

Sea salt flakes

4 Handful(s)

Arugula salad

Olive oil

Preparation time: 20 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 peppercorns consumed in excessive quantities can become toxic. Therefore, limit your use to 12 peppercorns per person, which will be more than enough as these peppercorns are very fragrant.

Cooking schedule