Difficulty:[usr 3]
Cut the salmon into thin escalopes, strip the flat-leaf parsley, lightly crush the pink peppercorns, peel and finely dice the ginger, finely chop the dill.
Whip the fresh cream seasoned with salt and pepper until smooth, add the chopped dill.
Spread the salmon cutlets on a board, then using a brush brush well with olive oil on each side.
Arrange the salmon escalopes in a ring on 4 cold plates, spread the pink peppercorns and the brunoise of ginger on top, add Guérande salt and pepper from the mill.
Pipe whipped cream in the center of each plate.
Garnish with flat parsley leaves.
Recommendation:This recipe requires absolutely fresh fish, ensure its freshness when purchasing.
