Ingredients for the recipe:

• 600 g of fresh salmon;

• 2 freshly squeezed limes;

• 3 pinches of finely chopped dill Terre Exotique;

• A pinch of ground Sarawak pepper Terre Exotique;

• 2 tablespoons of pink peppercorns Terre Exotique;

• 3 tablespoons of extra virgin olive oil Terre Exotique.

Methods:

1. Cut your salmon into thin slices.

2. In a bowl, add olive oil, dill, pepper, juice of two limes with zest, and the two tablespoons of pink peppercorns, which you should crush roughly with a fork in the bowl.

3. Mix everything together and then dip your salmon slices into the mixture.

4. Place it in the refrigerator for 1 to 3 hours, covered with plastic wrap.

5. Enjoy your carpaccio chilled, accompanied by homemade blinis.