6 servings
Mix all the ingredients, reserving some blueberries and parmesan cheese for decoration.
Once done, assemble in transparent glasses; add 2 tablespoons of salmon tartare and decorate with blueberries and parmesan cheese on top.
ABALONE CARPACCIO WITH ARTICHOKES, CHERRIES & ROUGH BINDWEED FRUIT
Panko-crusted shrimp brochettes with raspberry sauce
Clam and pomegranate ceviche
Jamaican tofu with jalapeño and blackberry chutney
Two-salmon tartare with blueberry shots
Skewers with blueberry sauce
Beetroot and Pomegranate Hummus
Pacific pomfret, salmon, passion fruit, and rough bindweed ceviche
Strawberry and Goat Cheese Pizza
Grilled skirt steak crostini with blueberry and merlot reduction