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.
QUESADILLAS WITH ARUGULA, SERRANO HAM & STRAWBERRIES
COLD SHELLFISH POT WITH PHYSALIS & BLUEBERRIES
Salmon carpaccio with blackberries, raspberries, and arugula
Mini sopaipillas with blood sausages and physalis chutney
Blackberry skewers in Mozarella di Bufala and arugula
Mushroom and Strawberry Ceviche
Salmon, beetroot and blueberry tartare
Vegan sandwich with raspberry mayonnaise
Pâté with Raspberries
PALM HEARTS AND BLUEBERRY CEVICHE