- 500 grams of Chilean salmon
- 1/2 finely chopped red onion
- 1/2 cup chopped coriander
- 2 tbsp capers, chopped
- 2 tbsp strong mustard,
- Juice of 1/2 lemon
- 2 tbsp olive oil
- salt and pepper to taste
- 1 cucumber, thinly sliced
Remove the skin from the salmon fillet and chop finely.
In a bowl, mix salmon, chopped onion, ciboulette, and capers. Add mustard, lemon juice, olive oil and salt and pepper.
Cover the preparation with plastic and chill in the refrigerator for 1 hour.
In the meantime, heat a pan over high flame; add a little olive oil and sauté the coriander for 30 seconds. Remove and reserve.
To serve, form a circle of sliced cucumber on each plate and, using a round mold, place the salmon in the center of the plate.
Top with the reserved sautéed coriander.
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