Salmon tartare with green apple

1. Squeeze the lemons. Cut the salmon into small cubes and pour into a bowl. Sprinkle over three quarters of the lemon juice and mix well.

2. Peel the apples, remove the core and seeds. Cut a quarter into small sticks, sprinkle a few drops of lemon juice and set aside for decoration. Cut the remaining apples into small cubes and sprinkle with lemon juice. Refrigerate for 20 minutes.

3. Peel the onion, cut into slices. Place a round ring mould in the center of each plate and spread the tartare. Drizzle with a little olive oil and sprinkle with sea salt.

4. Decorate with the apple sticks, sliced onion, shiso sprouts and mixed herbs. Serve chilled.

Photo credit: Sucré Salé