- 3 tablespoons Guénard Almond Oil
- 200 g fresh skinless salmon filet
- Juice of 1 grapefruit, 1 orange and 1 lime
- 2 shallots
- ½ tablespoon capers
- Fresh chives
- Salt and pepper
Chop the flesh of the fish very fine. Peel and chop the shallots, chives and capers. In a large bowl, mix the salmon, shallots, chives and capers. Pour in the juice of the citrus fruit and Guénard French Almond Oil. Season with salt and pepper, and keep cool before serving.