All recipes
Salmon Carpaccio With Balsamic Glaze
90 min
Starter
Ingredients
- 1 sushi-grade salmon tail (1/2 lbs)
- ¾ cup sheep's milk ricotta
- 50 g chopped pistachios
- Monini balsamic vinegar glaze to taste
- Lemon juice to taste
- Extra Virgin Olive Oil to taste
- Fresh oregano to taste
- Salt to taste
- Pepper to taste
Preparation
Thinly slice the meat from the salmon tail, proceeding with small horizontal cuts.
Arrange the slices on a tray, season with oil, salt, pepper and a few drops of lemon juice and leave to rest in the refrigerator.
Meanwhile, season the ricotta with the chopped pistachios, salt, pepper and oil.
Take the salmon carpaccio, place a small amount of filling on each slice and roll them up to form rolls. Complete the dish with a drizzle of oil and plenty of balsamic glaze.
Add an extra touch
The sweetness of the Modena Balsamic Vinegar Glaze I.G.P. pairs very well with the delicate flavor of the salmon.
