SALMON CUBES

Cut the tomato into thick slices of about a centimeter. Fry the
tomato slice and back with olive oil. Season it gently with Fleur
de sel.
Make some lemon zest. Keep the lemon to make a juice. Finely
slice the zest. Put them in a saucepan with cold water, just to
the top. Boil it. Repeat the operation twice with cold water.
To make the lemon and Cointreau® virgin sauce: Extract the
juice from a lemon. Cut into small brunoise a sweet onion and
put directly into the lemon juice. Cut a nice slice of smoked
salmon into little brunoise to add to preparation. Seed and
cut the tomato into small brunoise before adding it to the
preparation. Add the Cointreau®, then some dill fluff, very
finely chopped beforehand. Add last some olive oil. Adjust the
seasoning.
After filtering the zests, preserve them in a saucepan with water
and sugar.
Cook a few minutes a handful of spinach with a little bit of halfsalt butter.
Pan fry the salmon cubes on all sides in a little bit of olive oil.

Place some raw spinach leaves in the center
of the dish, then put the tomato slice. Cover with Cointreau®
lemon virgin sauce, put the cooked spinach, then the salmon
cubes. Place lemon zest on top then drizzle with the liquid of
the virgin sauce.