Very Seventies tartare of salmon on peach.

Slice 80 g salmon in small cubes mix with 1 tsp finely sliced shallot and a little bit of a red chili pepper.

Then make a dressing from the juice and zest of 1/2 lime, 1 tsp finely sliced shallot, 1/4 tsp hacked red chili, 1 tbsp soy sauce, 1 tbsp olive oil, 1 tbsp whole grain mustard, 1 tsp grated ginger, 1/2 tbsp honey and some hacked coriander leaves 

Just before serving  mix the salmon with the dressing. In the meantime peel and halve a peach.

Replace the stone with the salmon mix. Or use peaches from a tin. Very Seventies.

(Here Sven Orelis' original recipe)

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