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Salmon tartare with avocado, cherry tomatoes & summer truffle carpaccio
- Chop the salmon and avocado into cubes (diced)
- Chop the onion into small pieces.
- Put everything in a bowl and add soya, salt, pepper and grated lime before cooking for 10 minutes.
- Place salmon and avocado on the base of a plate with the help of a mould.
- Add the previously sliced cherry tomatoes on top, along with the slices of summer truffle carpaccio and soya bean sprouts.
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