Ingredients (4 servings)

• 300 grams salmon filet
• 2 william pear
• 150 grams samphire
• 1 lemon juice
• 8 breakfast radish
• olive oil

Directions

1. Peel and cut the pear in small cubes and save in lemon juice

2. Cut the salmon in 5mm small cubes and keep in the fridge

3. Wash and dry the samphire

4. Thinely grate the radish in julienne

5. Mix all ingredients in a dish, and season with a dash of olive oil, salt and pepper