1. Carefully clean the salmon fillet, removing any bones.
2. Cut the fillet first into slices and then into very small cubes.
3. Transfer the diced salmon into a bowl, add the pink salt and blueberry juice.
4. Leave to marinate for 30 minutes in the fridge.
5. Drain the preserving liquid from the mushrooms and warm them slightly in a pan on a high heat.
6. Plate up by laying the salmon tartar on a cereal cracker.
7. Cover with the mushrooms and complete with a few drops of white truffle oil.