400 g Salmon trout fillet 3 Pc. Avocados 4 Pc. Shallots 1 Pc. Apples 2 Pc. Radical 2,5 tbsp Lemon juice 5 Pc. Cocktail tomatoes 1 Handful Cherry tomatoes 1 Pc. Mango Basil leaves Lime juice 1,5 tbsp Cream cheese 2 Pc. Garlic cloves 3 tbsp Olive oil 10 Pc. Fresh prawns Chives Pepper Salt Chili
For the salmon tartare, chop the salmon trout. 2 Finely chop shallots, apples, radishes, chives and cherry tomatoes and mix together.
At the end, add the cream cheese and 2 tablespoons of lemon juice. With pepper, salt and chilli n.B. to taste.
For the avocado cream, puree the avocados in a blender. Roughly chop 1 shallot and then puree with the avocado.
Add ½ tbsp lemon juice, salt, pepper and chilli and mix together.
For the fried prawns, marinate the prawns with 2 tablespoons of olive oil. Chop 1 clove of garlic and add.
Then season with salt and pepper. Let it steep. Finally fry the prawns in a heated pan for 3-4 minutes on each side.
For the tomato salsa, finely chop the cherry tomatoes. Finely chop 1 clove of garlic, 1 shallot and the basil leaves.
Mix the tomatoes, garlic, shallot and basil together and drizzle with 1 tablespoon of olive oil. Then season well with salt and pepper.
For the mango salsa, cut half a mango into fine cubes. Mix with a little olive oil, lime juice, pepper, salt and chili powder.
Serving: 100 g Calories: 213 kcal Carbohydrates: 0.6 g Protein: 14.4 g Fat: 17 g