Spring margarita pairing

Instructions

• Step 1

  The day before, marinate the salmon overnight with sugar, salt, pink pepper and the zest of the 3 limes (for at least 12 hours).

• Step 2

  The next day, cut the cooked beetroot in small cubes and season it with olive oil and raspberry vinegar, add the strained peas then store in the fridge.

• Step 3

  Thoroughly rinse the salmon, wipe it off and cut it into small cubes. Chop the coriander.

• Step 4

  Food presentation : In a small verrine dish, start by placing the diced beetroot in the bottom, then add the diced salmon on top of it. Finish by adding a bit of chopped coriander and some shard of prawn crackers.

• Step 5

  (Chef tip) For a more colorful and flavorful recipe, add some pickled Chioggia beetroot and salmon eggs. You can also replace the salmon by trout.