Spring tartare with green tea BU Sencha by Espace Tea
- 400 gr.of Salmon
- The juice of 1 lemon
- 1 red onion
- 1 cucumber
- Fresh coriander
- Cream 15%
- 1 tablespoon of sugar
- 30 grams of green tea Sencha BU by Espace Thé
1-Boil the cream and add the tea for 2 minutes. Subsequently, once cooled, filter to remove the tea particles. Put the cream in the blender to lather the cream. Refoid in the fridge afterwards.
2-Cut Salmon and cucumbers in small dice of 0.5 cm
3- Add salt, pepper and chopped onion and let macerate in the refrigerator for 20 minutes.
4-Integrate all ingredients together and mix
5- Good tasting !!!!