Create a deliciously fresh starter with this mushroom carpaccio accompanied with Coupe du Tsar® salmon with black truffle. A black truffle soy sauce and sesame oil marinade lends a smoothness and umami flavour to the dish, whilst the kumquats add a refreshing touch of acidity which makes all the difference.

 
Preparation time: 10 minutes – Resting time: 20 minutes

Ingredients for 4 people

• 1 x 180g pack of Coupe du Tsar® salmon with black truffle
• 250g button mushrooms
• 6 kumquats or a clementine
• 1 spring onion
• 8 sprigs of watercress
• 2 tablespoons of sesame oil
• 3 tablespoons of black truffle soy sauce

Method

1. Wash and chop the spring onion.
2. Wash and shake dry the watercress leaves.
3. Cut the kumquats into thin slices.
4. Rinse the mushrooms, remove the stalks, and then chop them into thin slices with a mandolin.
5. Cut the Coupe du Tsar® salmon with black truffle into small dice.
6. Gently mix everything together in a salad bowl with the sesame oil and the black truffle soy sauce.
7. Let it rest for 20 minutes in a cool place.
8. Serve and enjoy!

Photographs : Aimery Chemin - Food styling : Coralie Ferreira