-
Avocado, Pink Radish and Pistachio: For 1 string: Crush the flesh of 1 ripe avocado with 1 tbsp. tablespoons yuzu (or lime) juice and 1 tbsp. tablespoon of olive oil. Salt, pepper, cool. Spread on the toasted bread and add slices of radish, a little chopped onion or new onion and crushed pistachios. Sprinkle with olive oil, salt and pepper.
-
Bluefin tuna, pink grapefruit and coriander: For 4 large slices of kamut flour bread: Marinate 250 g of fresh bluefin tuna, cut into strips, into 3 cl of sesame oil. On the toast, make rose grapefruit supremes, and slices of tuna, add sprigs of coriander, fleur de sel and freshly ground pepper.
-
Smoked salmon, zucchini and wasabi yogurt: Wash the zucchini and cut it into thin slices, lengthwise, with the mandolin, or cut it into fine spaghetti. l Squeeze the juice of ½ lemon, mix it with yogurt, wasabi and olive oil. Toast slices of bread. Spread them with wasabi yoghurt, cover with slices of zucchini and a slice of salmon. Season lightly with fleur de sel and pepper, munch!
