Salmon tartare with lime

Preparation

1. 1

   Put the diced salmon in the bowl.

   Speed 8⏱ 1 min

   💡 Use a maximum of 2–3 short pulses — the salmon should remain in small cubes, not purée.

2. 2

   Set aside in a bowl. Add the finely chopped shallot, coriander, lime juice, soy sauce and sesame oil.

   💡 Mix gently with a spoon.

3. 3

   Refrigerate for 15–30 min.

   ⏱ 30 min

   💡 The shorter the time, the rawer it stays. The longer it rests, the more it is cured by the lemon.

4. 4

   Plate in rings with diced avocado. Sprinkle with sesame seeds.

   💡 Serve very chilled with wonton chips.