SALMON TARTARE WITH GRAPEFRUIT AND POMEGRANATE

Main course

15 mins

2 people

Ingredients

Peel the grapefruit, break into segments and remove the pith and membranes. Then finely dice. Add the pomegranate seeds, lemon zest and juice. Mix gently, then chill.
Cut the salmon into small, even cubes.
In a large bowl, mix the salmon with the Alsace Lait bibeleskaes, mayonnaise, Dijon mustard and dill. Add salt and pepper to taste.
Add the mixture to the citrus fruit and pomegranate. Taste and adjust the seasoning if necessary.
Arrange the tartare on a plate using a pastry cutter. Serve with slices of toasted baguette or crispy croutons.

Photo credit: Marie Soehnlen

Bon appétit