Pate of smoked salmon and lime

Cut the salmon cubes as finely as possible.

Add the mascarpone and work it, cutting and rubbing with the flat side of the knife, through the salmon until a coarse pâté arises.

Clean the lime, grate the green skin and squeeze half of the fruit.

Cut the green of the bunch in the finest possible rings.

Mix the lime zest and most of the onion through the salmon paste. Season with the lime juice and some pepper.

Put in a bowl or dish and sprinkle with the rest of the onion.