• 300g smoked salmon loin
  • 2 shallots
  • 4 tiny sprigs of tarragon
  • 12 small “kumato” tomatoes
  • 60 pine nuts
  • 1 kiwi
  • 10cm French cucumber
  • 1 lime
  • Extra virgin olive oil
  • The juice of 4 oranges
  • 2 tablespoons cornstarch
  • Ground black pepper
  • 2 cloves
  • 2 55g jars of Spherika Passion Fruit pearls.


  1. Brown the pine nuts in a pan and let them 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. Add the lime juice, a pinch of pepper and a drizzle of extra virgin olive oil. Mix again, cover with film and let stand in the fridge for about 3 hours. Meanwhile, squeeze the juice from the oranges and boil over high heat.
  2. Before it reaches boiling point, add two tablespoons of hot orange juice into a glass and mix with the cornstarch with a fork, to prevent the formation of lumps. Pour the mixture into the saucepan with the orange juice and let it boil until the sauce thickens. Add the cloves, remove the saucepan from the heat and infuse for 5 minutes. Place the sauce in the fridge.
  3. When serving, present the plate with a ring mold 10 or 12 cm in diameter. Put the marinated salmon mixture inside and press lightly to maintain the shape. 
  4. Add a thin layer of pine nuts and crown with Spherika Passion Fruit pearls. Gently remove the ring mold. Serve the orange sauce in a saucepan, so that each guest could serve themselves.
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