"Mojito" black radish buds with smoked salmon

Ingredients

For 6 servings

• •4 tranche 4 slices of smoked salmon La Petite Fabrique du Saumon Fumé®
• •1 1 black radish
• •1 c. à soupe 1 tablespoons of wasabi
• •12.5 cl 12.5 cl of fresh cream whole well cold
• •2 c. à soupe 2 tablespoons of mascarpone
• •1 1 green lemon
• •3 3 strands of mint
• •salt

Method

1. 1.Carefully wash the black radish and finely slice into slices.
2. 2.Whip up the fresh cream, mascarpone, salt and wasabi to obtain a whipped cream.
3. 3.Zester half the lime, add to the whipped cream with wasabi.
4. 4.Cut the salmon into strips.
5. 5.On each black radish puck, place 1⁄2 cups of whipped cream with wasabi.
6. 6.Zester over the other half of lime, decorate with a mint leaf.
7. 7.Add a salmon strap and close the black radish puck on itself, hold with a spade or mini-tip. Serve fresh.