• 300g of smoked salmon loin
  • 2 shallots
  • 4 sprigs of tarragon
  • 60 Sprockets
  • 1 kiwi
  • 10 cm French cucumber
  • 1 Lime
  • 4 juice oranges
  • 2 tablespoons of cornstarch
  • 2 nails
  • 2 jars of Spherika Passion Fruit pearls
  • Extra virgin olive oil
  • Ground pepper to taste


  1. In a frying pan, brown the pine nuts and leave to cool. Cut the smoked salmon into 1 cm cubes. Chop the shallots and tarragon (only the leaves, without the stem). Cut the tomatoes, kiwi and cucumber into very small cubes. Put everything in a salad bowl and mix with the smoked salmon.
  2. Add the lime juice, a little pepper and a drizzle of extra virgin olive oil. Mix again, cover with cling film and leave to rest in the fridge for about 3 hours. Meanwhile, squeeze the juice from the oranges and heat over high heat. Before it reaches boiling point, pour two tablespoons of hot orange juice into a glass and mix in the cornflour with a fork to avoid lumps.
  3. Pour the mixture into the saucepan with the orange juice and boil until the sauce thickens. Add the cloves, remove the pan from the heat and infuse for 5 minutes. Keep the sauce in the fridge.
  4. When serving, present the dish with a 10 or 12 cm. diameter serving ring. Place the marinated salmon mixture inside and press lightly to keep the shape.
  5. Add a thin layer of pine nuts and top with Spherika passion fruit pearls. Gently remove the plating ring. Serve the orange sauce in a sauceboat, so that each guest can help themselves to the sauce as they wish
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