Salmon salad

Mix salt, sugar, lemon zest and herbs (if desired) in a bowl.

Place the salmon backbone in the mixture and leave to marinate in the fridge for 8-10 hours.

Rinse the salmon well in cold water to remove the digging mixture.

Dry carefully with kitchen paper.

Peel the baby carrots and blanch them quickly in boiling water.

Cool immediately in ice water to stop the cooking process.

Remove pomegranate seeds and set aside.

Cut the salmon into thin slices and place them at the bottom of the plate.

Spread the carrots over the salmon.

Place small dollops of guacamole around the plate.

Sprinkle with chives, fresh herbs and coarsely chopped pistachios.

Drizzle lightly with lime vinaigrette.

Finish with pomegranate seeds as a garnish.