3 zucchini for a raw salad with skate fish

Here is a delicious little salad from raw vegetables just spiced up by the Espelette chili. Served here with stake fish.

The Espelette chili  spices pleasantly the vegetables while letting their individual flavors and adds a different spicy touch to radishes. Which come from Spain, if you can't find any, you may use horseradish.

I actually used 3 different zucchini: yellow, baby tender green and classic dark green.

and last featured vegetable, watercress

This recipe participates from Ôdélices to Marie-Laure's contest A vôs casserôles est sur les salades d'été.

Timbale de tartare de légumes au piment d'espelette et à la raie
Timbale of vegetable tartar with Espelette chili and skate fish

2 baby zucchini, tender green
1 yellow squash
1 green zucchini
1 large Spanish radish
1 small watercress
1 skate fish wing
1 tablespoon mayonnaise
1 tablespoon apple juice (or vegetable milk)
1/2 teaspoon Espelette chili
1 tablespoon gomasio
fruity olive oil
grain crackers (recipe to come)

Prepare the skate wing poaching it for 5 to 10 minutes (depending on size) in a vinegary broth. Remove the bone and withdraw the flesh and reserve.
Cut the different vegetables into small cubes, keeping the skin.
Chop the watercress.
In a bowl, mix mayonnaise with apple juice (or milk) and add the chili with gomasio.
Prepare the plates here in rectangular mold.
Spread skate and sprinkle with olive oil
here served with crackers or cereal with a good bread