Sapid and decisive, this aromatic powder is able to support and enhance the flavor of a carpaccio of swordfish or other smoked fish. The concentration of salt contrasts with the freshness of the cucumbers and gives character to the sweetness of the avocado
- 300 g swordfish carpaccio
- 1 avocado
- 1 cucumber
- 80 g sesame seeds
- fine salt
- 100 g pistachio flour
- 20 g spirulina algae
Prepare gomasio first: toast in the oven 80 g of sesame seeds (for 15 minutes at 100 ° C).
crush then in a mortar with 15 g of fine salt, until a coarse powder is obtained.
whisk 100 g of pistachio flour with 20 g of spirulina algae and mix it with gomasio.
season the carpaccio with the aromatic powder and serve accompanied with avocado and cucumber.