Suggested material offered in store
200 g of organic salmon
100 g northern shrimp
1 tbsp. diced fennel
1 tbsp. chopped capers
2 tbsp. Lebanese cucumber diced
1 tsp. parsley
The zest and juice of 1/2 lemon
1 tsp. Dijon mustard
2 tbsp. Stefano's olive oil
Stefano's spicy oil to taste
Cut the salmon into cubes, cut the shrimp in half.
In a bowl mix all ingredients well season and serve.
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