Asian-style salmon tartare with citrus fruits
Ingredients
-
400
g
fresh salmon
-
2
c. à soupe
Nyons olive oil PDO
-
1
orange (juice and zest)
-
1
lime (juice and zest)
-
1
lawyer
-
1
finely chopped shallot
-
1
c. à soupe
soya sauce
-
1
c. à soupe
chopped fresh coriander
-
1
c. à café
toasted sesame seeds
-
Espelette chilli
-
Fleur de sel and freshly ground pepper
Tip
Choose Nyons olive oil PDO (subtle flavour) for its dried fruit aromas and buttery flavour, possibly accompanied by notes of fresh hazelnuts and/or freshly cut grass. Also choose: PDO olive oil from Nice, PDO olive oil from Languedoc, and French olive oils made from the Cailletier, Grossane, Lucques, Tanche..
Instructions
Prepare the salmon by cutting it into even 0.5 cm cubes. Set aside in the fridge.
Peel the avocado and dice it.
In a mixing bowl, mix together the avocado, shallot, orange juice and zest, lime juice and zest, fresh coriander, soya sauce, Nyons olive oil PDO, fleur de sel and pepper.
Add the salmon, stirring gently to coat the salmon cubes without breaking them up.
Cover and leave to rest for 30 minutes in the fridge to allow the flavours to blend.
Serve in soup bowls or small glasses, with a drizzle of olive oil to finish and some toasted sesame seeds.
Tip
Choose Nyons olive oil PDO (subtle flavour) for its dried fruit aromas and buttery flavour, possibly accompanied by notes of fresh hazelnuts and/or freshly cut grass. Also choose: PDO olive oil from Nice, PDO olive oil from Languedoc, and French olive oils made from the Cailletier, Grossane, Lucques, Tanche..
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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