SALMON CARPACCIO WITH ORANGE AND FENNEL 

The smoked salmon carpaccio with orange and fennel is a light dish, with a strong citrus flavor and with the right smoky notes. It is a preparation that lends itself to being served both as an appetizer for a lunch or dinner based on fish, but also as a single dish slightly increasing the dose of salmon.

Try this simple recipe and I'm sure that a "rain" of compliments will peep out on your table!

INGREDIENTS

100 g of smoked salmon

1 fennel

2 orange small or 1 large

extra virgin olive oil

1/2 lemon (juice only)

2 tablespoons of apple cider vinegar

salt

Pepper

PREPARATION

Cut the fennel into thin slices, put it in a bowl and season with a drizzle of oil and a pinch of salt, stir. Peel the oranges, put them in another bowl and season with a drizzle of oil, salt and pepper. Put the salmon slices in a bowl and cover with a marinade made with the juice of half a lemon and 2 tablespoons of vinegar, a pinch of salt. Composition millefeuille: with the help of a pastry cutter, in the center of the dish make a layer of fennel, cover with slices of oranges, and finally with salmon, proceed like this until you make 3-4 layers. Decorate the dish with a sprig of fennel and serve immediately. Serve the millefeuille of salmon, orange and fennel with a spring of fennel herb and some sour cherries in alcohol.

A light but fashionable dish of taste! 

TIP

You can replace salmon with marinated swordfish.