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Recipe
Salmon tartare served on a salad of broccoli and bell-pepper
Preparation:
Emulsify olive oil with lime juice, lime zest, salt and pepper with the mixer in the multi
chopper. Pour the mixture over the diced fillet salmon and marinate for about 1 hour.
In portions, chop the broccoli florets, bell pepper and diced apple with the blade in the
multi chopper. Add the roasted pine nuts, olive oil, vinegar, mustard, maple syrup, salt and
pepper. Mix everything well and leave to stand for at least 30 minutes.
Cut up the diced salmon with the blade in the multi chopper. Taste again. Serve with the
broccoli salad.
To serve 4:
400 g of very fresh fillet of salmon, diced
1 organic lime, juice and zest
1tbsp olive oil
200 g broccoli florets
1 bell pepper, orange in segments
1 cored and sliced apple
1tbsp olive oil
1tbsp white balsamic vinegar
1 tsp strong mustard
1tbsp maple syrup
40 g of roasted pine nuts
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