Salmon Pineapple Coriander tartare in Sesame Oil
INGREDIENTS
- 200 g pineapple flesh (1/2 pineapple)
- 1 slice of salmon of 150 g
- 5 sprigs of coriander
- 1 tea spoon of black sesame seeds
- Salt
- 3 tablespoons of Emile Noël sesame oil
PREPARATION
– Peel the pineapple and ensure that you have removed the “eyes”.
– Remove the skin and bones of the salmon fillet. Chop the flesh into small cubes.
– In a salad bowl, mix the pineapple and the salmon.
– Add the chopped coriander, sesame oil, salt and black sesame seeds.
– Refrigerate for 1h before serving.
