Tongue Salad

Cut the tongue into thin slices. Remove the skin from the kiwis, cut them in half lengthwise and slice the halves. Rinse the strawberries, drain, pluck off the stems and cut the strawberries in half or quarters already long. Rinse the cooled palm pulp, dry it and cut it into thin slices.

Line the rim of four serving plates with the palm pulp slices.

Gently mix the tongue strips, the kiwi slices and the strawberry pieces with the juice of the lime, the ginger as well as the salt, fill in the middle of the plates and form 1 tablespoon of crème fraîche on each unit. Rinse the cooled mint leaves, dry them and garnish the crème fraîche with them.

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