Smoked salmon tenderloin tacos with crème fraîche, fresh radish and avocado

PREPARATION

To prepare the crème fraîche sauce, put 3 tablespoons of crème fraîche, lemon juice, a little pepper and salt in a bowl. Chop some chives and add them to the sauce. 

Cut the salmon fillet to taste (in cubes or small slices). Cut a radish, an avocado and some red onion.

To finish the plating, we take some mini wheat tortillas and spread a little crème de fraîche sauce, place the salmon cubes, avocado, radish, a little red onion, coriander and some sprouts, shoots and edible flowers. Finally, add a few drops of lime and it's ready to eat.