Salmon and green apple tartare

1. Squeeze the lemons. Cut the salmon into small cubes and place in a shallow dish. Sprinkle 3/4 of the lemon juice and mix.

2. Peel and remove the seeds from the apples. Cut a quarter into small sticks, sprinkle with a little lemon juice and set aside. Cut the rest into small cubes. Sprinkle the lemon juice. Add to the salmon and pepper. Mix. Place in the fridge for 20 minutes.

3. Peel the onions, slice into rings.

4. Before serving place a circle mould on each plate and divide the tartare. Sprinkle with olive oil and sea salt. Decorate with the apple sticks, onion, shiso and mixed herbs. Serve very cold.

Photo credit : Sucré Salé.