400 gr of Pink Salmon
2 Maracuya fruits
10 gr of coriander
Eatable Flowers (optional)
50 gr of Capers
30 gr of Shallots
50 cc of Lime Juice
75 cc of Lemon Juice
On one dish put the salmon cut in very thin slices (you can have it some time on the freezer to do this easier)
Cut the mango in very thin slices also and mix it with the fish. Here, add the capers and the chopped shallots.
Mix the juices, add salt and pepper, and mix this with the mustard and the maracuya fruit. Once you’ve done this, add it to the plate.
To finish, decorate the plate with the flowers and the coriander and serve it immediately.