Scorched salmon, feta and black tiger gamba's

Make a dressing from olive oil, white balsamic vinegar, pepper and salt. 

Panfry 2 black tiger gamba's. Cool and cut.

Peel and de-seed a ripe tomato. Cut 1/3 into a brunoise (small cubes). Do the same with 1/3 Granny Smith.

Mix with the dressing. 

Toast 10g pine nuts in a dry pan and add to the mix

Do the same with 1 tsp hacked coriander, 1 tsp hacked chives, the pieces of gamba's and 20g cubed feta cheese.

Thinly slice 200g salmon and season with olive oil, white balsamic vinegar, salt and pepper.

Drape the slices against and around 2 serving rings, then use a kitchen burner to scorch the fish.

Spoon the salad in the serving rings and compact with a spoon.

Peel 4 more gamba's, season with salt, pepper and curry powder and panfry in olive oil.

Serve as shown, with rucola, dill and dill oil

(Recipe by René de Baets, found on Hap&Tap)

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