SALMON TARTARE

FOR THE SALMON TARTARE

Clean the salmon and cut it thinly as tartare, season with oil and herbs. Mould in the Gourmand triangle moulds, then blast chill before removing from the mould.

FOR THE GHERKINS

Bring the marinade to a boil, then dip the gherkins in for a few minutes. Leave to cool.

COMPOSITION OF THE DISH

Place the tartare on the dish, then place the butter curl in the corner and season it with salt flakes. Place the other ingredients on top of the preparation.