The day before, marinate the salmon overnight with sugar, salt, pink pepper and the zest of the 3 limes (for at least 12 hours).
The next day, cut the cooked beetroot in small cubes and season it with olive oil and raspberry vinegar, add the strained peas then store in the fridge.
Thoroughly rinse the salmon, wipe it off and cut it into small cubes. Chop the coriander.
Food presentation : In a small verrine dish, start by placing the diced beetroot in the bottom, then add the diced salmon on top of it. Finish by adding a bit of chopped coriander and some shard of prawn crackers.
(Chef tip) For a more colorful and flavorful recipe, add some pickled Chioggia beetroot and salmon eggs. You can also replace the salmon by trout.