Mini tartare of crunchy vegetable with Rio Mare Pâté Pink Salmon
![Mini tartare of crunchy vegetable with Rio Mare Pâté Pink Salmon](https://www.riomare.ca/wp-content/uploads/2022/11/Mini-tartare-of-crunchy-vegetable-with-Rio-Mare-pate-salmon.jpg)
![Mini tartare of crunchy vegetable with Rio Mare Pâté Pink Salmon](/wp-content/uploads/2018/04/Oggetto-vettoriale-avanzato.png)
Ingredients
For 4 servings
1 unit of Rio Mare Pâté Pink Salmon Spread
1 small zucchini
1 carrot
½ spring onion
2 stalks of celery
30 g of extra virgin olive oil
salt and pepper
grated lemon zest
1 unit of Rio Mare Pâté Pink Salmon Spread
1 small zucchini
1 carrot
½ spring onion
2 stalks of celery
30 g of extra virgin olive oil
salt and pepper
grated lemon zest
Stampa Ricetta
![Mini tartare of crunchy vegetable with Rio Mare Pâté Pink Salmon](https://www.riomare.ca/wp-content/uploads/2022/11/Mini-tartare-of-crunchy-vegetable-with-Rio-Mare-pate-salmon.jpg)
Preparation
1. Peel the carrot and wash carefully all the vegetables, chop them in small cubes, gather them in a bowl and season them with the grated lemon zest, the oil, the salt and abundant pepper.
2. Place the vegetable tartare in little glasses or spoons, then garnish them with a rich curl of Rio Mare Pâté Pink Salmon.