Flamed Salmon Tartare on Cucumber and Zucchini Salad

For the salmon tartare, cut the salmon fillet into small cubes. Mix the miso paste well with the sesame oil, sesame seeds, juice of half a lime and mirin.

Cut the young onion into fine rings, stir into the sliced salmon with the lime zest and miso sauce with salt, pepper and olive oil to taste.

For the cucumber-zucchini salad, wash the zucchini and cucumber well, peel with a peeler lengthwise to the core in thin strips.

Using a zester, peel the zest from the lemon and mix with the cucumber and zucchini. Season to taste with salt, pepper, sugar and lemon juice. At the end, mix in mint and about 4 tablespoons of olive oil.

Mix buttermilk with yogurt and season with salt, pepper and vinegar.

Press the salmon tartare into a sideboard ring, remove the ring and flame the salmon tartare with a Bunsen burner.

Arrange the salad on top and spread some of the buttermilk sauce all around. Serve the salmon tartare immediately.

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