Salmon Tartare with Limes

Cut away skin and gray fat deposits. Cut salmon into small cubes. Peel ginger and grate finely.

Season with salt, pepper, ginger, coarsely chopped coriander leaves, sesame oil, olive oil, lime juice and some finely grated lime zest.

Pour into a cookie cutter ring (diameter about 5 cm), squeeze a little and then carefully lift the ring from the plate.

Foam some butter in a pan, sauté the mushrooms briefly in it, season with salt and some freshly chopped thyme leaves.

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