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.
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QUINOA TIMBALE WITH SMOKED SALMON AND MANGO AND BLUEBERRY PEBRE SAUCE
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Salmon, beetroot and blueberry tartare
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QUESADILLAS WITH ARUGULA, SERRANO HAM & STRAWBERRIES
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DATES AND BACON CROQUETTE WITH BLACKBERRY-STRAWBERRY SAUCE