Cuveé Blanc non-alcoholic

Ingredients

• 300 gsalmon fillet (sashimi grade)
• 1 pieceripe avocado
• 1 pieceorganic lime
• 1 pieceshallot
• 2 tbspextra virgin olive oil
• 0,5 bunchfresh chives
• 1 pinchfleur de sel
• 1 pinchblack pepper

Preparation

1. 1Rinse the salmon fillet thoroughly under cold water, pat dry, and use a sharp knife to cut it into small 0.5 cm cubes.
2. 2Peel the shallot and dice it into extremely fine pieces. Wash the chives and cut them into fine rings.
3. 3Wash the lime in hot water, finely zest the skin, and then squeeze out all of the juice.
4. 4In a bowl, combine the salmon cubes with the shallots, chives, lime zest, half of the lime juice, and the olive oil.
5. 5Season the tartare with fleur de sel and freshly ground pepper, and let it rest in the refrigerator for about 5 minutes.
6. 6Halve the avocado, remove the pit, carefully scoop the flesh from the peel, and cut into fine cubes.
7. 7Immediately drizzle the avocado cubes with the remaining lime juice to prevent discoloration.
8. 8To plate, place a serving ring in the center of the plates, fill with the avocado cubes first, then layer the salmon tartare on top.
9. 9Carefully remove the serving ring by lifting it upwards and garnish the tartare with any remaining chives if desired.