Preparation
Step 1: Preparing the salad
- Poach the shrimp in a salted vegetable broth then set aside to cool.
- Take the segments from an orange.
- Cut the cherry tomatoes in half.
- Cut the salmon heart into thin strips.
- Poach the ultra-fresh eggs for 5 minutes and 15 seconds in simmering water, peel them after letting them cool, then keep them cool.
Step 2: Lemon vinaigrette
- Make the sauce in a blender by mixing mustard, soy sauce, lemon vinegar with Espelette pepper.
- Emulsify everything with the grape seed oil.
Assembly and finishing:
- Place the mesclun in a deep plate, add the shrimp cut in half, the cherry tomatoes, and the smoked salmon sashimi.
- In the center of the plate, place the soft-boiled egg and here and there the orange segments cut in 2.
- Finish with a little Espelette pepper, a few drops of lemon sauce and the coriander sprigs. Serve a little vinaigrette on the side so that everyone can season to their taste.
