Citrus salmon tartare, avocado and Antésite Grapefruit

• 400 g fresh skinless salmon
• 150 g smoked salmon
• A few drops of Antésite Licorice Pink Grapefruit and Lime
• 1 pink grapefruit
• 1 orange
• 1 lime
• 2 lawyers
• 2 shallots
• 2 sprigs of dill
• 2 tbsp olive oil
• Salt & Pepper

Recipe instructions

1. Place the fresh salmon in the freezer for 10 minutes to make it easier to cut. Remove it and chop it roughly, as well as the smoked salmon.
2. Remove the segments from the grapefruit and orange and cut them into cubes, reserving the juice. Chop the shallot and dill.
3. Mash the avocado pulp and add a dash of freshly squeezed lime and a few drops of Antésite Réglisse Pamplemousse Rose et Citron Vert.
4. In a salad bowl, mix the salmon, citrus cubes, shallot and dill. Prepare a vinaigrette with olive oil, a little salt and pepper, and the citrus juice.
5. On a plate, arrange a circle of avocado puree, then the citrus tartare. Decorate with a few sprigs of dill and serve immediately with toasted bread.