Preparation

Cut the salmon into very small cubes. And put the cubes of salmon in a bowl in a cold water bath, that is, with water and ice. When you finish cutting all the salmon, if you need a break until you start cutting the other ingredients, keep the fish in this bowl, cover with plastic wrap and refrigerate.

Season with the above ingredients and serve immediately or store in the refrigerator for a few hours. Remember to only season with the lemon and its zest when serving, since the marina fruit and the salmon, leaving it white.

If you want, grind a little pink pepper on top and accompany it with mini watercress or any other leaf you prefer. It can also be served with toast.

Ingredients

  • 450 g of fresh, skinless salmon;
  • 1/4 to 1/2 chopped red onion;
  • 1 bunch of finely chopped French chives;
  • 1/2 chili pepper, seedless, finely chopped;
  • Olive oil to taste;
  • Salt and black pepper to taste;
  • Mini cress or another leaf of your choice;
  • A few drops of any lemon (optional);
  • Zest of 1 lemon (optional);
  • Ground pink pepper (optional).