Salmon Tartare, Avocado and Stracciatella
Salmon-based appetizers are a refined and loved choice throughout Italy, from North to South, thanks to their versatility and the delicate but strong flavor of this ingredient. Whether it's a special occasion or an informal dinner, salmon lends itself to creating appetizers capable of bringing all diners together. In the North, smoked salmon is often appreciated, combined with fresh cheeses such as robiola or goat's cheese, perhaps placed on whole meal bread croutons or wrapped in thin slices of grilled zucchini. In the South, on the other hand, salmon goes wonderfully with the most intense and Mediterranean flavors: think of a salmon carpaccio seasoned with a drizzle of extra virgin olive oil, lemon and capers, or accompanied by citrus fruits such as oranges and grapefruits, for a fresh and aromatic contrast.
Ingredients
200 g of high quality smoked salmon1 ripe avocado100 g of stracciatella cheeseA teaspoon of pink peppercornsA sprig of fresh rocketExtra virgin olive oil Salt to tasteLemon juice
Steps
To prepare the salmon tartare with avocado and stracciatella, start by cutting the smoked salmon into thin strips. You have to be careful not to break it too much, keeping its softness intact. In a bowl, combine the avocado cubes, which are obtained by cutting the avocado in half, removing the pit and scooping out the pulp with a spoon. Then add the stracciatella, stirring gently so as not to melt it too much, but so that it wraps the other ingredients with a creamy consistency. Now, take some arugula leaves and chop them coarsely, adding them to the avocado and stracciatella mixture. Mix carefully, without damaging the delicacy of the avocado and stracciatella. To enrich everything, add a drizzle of Extra Virgin Olive Oil, which will give a touch of elegance and an extra edge to the flavor. Once the ingredients are well blended, place a pastry cutter in the center of a plate. Pour the avocado, stracciatella and rocket mixture into the pastry cutter, compacting it slightly to obtain a neat shape. When the base is ready, gently remove the pastry cutter. Now, arrange the strips of smoked salmon on top of the mixture, letting them settle evenly without completely covering the base. Complete the dish with a few fresh rocket leaves, a few cubes of avocado and a pinch of pink pepper, which will give color and a spicy flavor. Add another drizzle of Extra Virgin Olive Oil which will add softness and enrich the taste of the dish. Our salmon, avocado and stracciatella tartare with EVO Oil is ready to be enjoyed, fresh, balanced and full of delicious flavors.
Salmon-based appetizers are a refined and loved choice throughout Italy, from North to South, thanks to their versatility and the delicate but strong flavor of this ingredient. Whether it's a special occasion or an informal dinner, salmon lends itself to creating appetizers capable of bringing all diners together. In the North, smoked salmon is often appreciated, combined with fresh cheeses such as robiola or goat's cheese, perhaps placed on whole meal bread croutons or wrapped in thin slices of grilled zucchini. In the South, on the other hand, salmon goes wonderfully with the most intense and Mediterranean flavors: think of a salmon carpaccio seasoned with a drizzle of extra virgin olive oil, lemon and capers, or accompanied by citrus fruits such as oranges and grapefruits, for a fresh and aromatic contrast.
Ingredients
200 g of high quality smoked salmon
1 ripe avocado
100 g of stracciatella cheese
A teaspoon of pink peppercorns
A sprig of fresh rocket
Extra virgin olive oil
Salt to taste
Lemon juice
Steps
To prepare the salmon tartare with avocado and stracciatella, start by cutting the smoked salmon into thin strips. You have to be careful not to break it too much, keeping its softness intact. In a bowl, combine the avocado cubes, which are obtained by cutting the avocado in half, removing the pit and scooping out the pulp with a spoon. Then add the stracciatella, stirring gently so as not to melt it too much, but so that it wraps the other ingredients with a creamy consistency. Now, take some arugula leaves and chop them coarsely, adding them to the avocado and stracciatella mixture. Mix carefully, without damaging the delicacy of the avocado and stracciatella. To enrich everything, add a drizzle of Extra Virgin Olive Oil, which will give a touch of elegance and an extra edge to the flavor. Once the ingredients are well blended, place a pastry cutter in the center of a plate. Pour the avocado, stracciatella and rocket mixture into the pastry cutter, compacting it slightly to obtain a neat shape. When the base is ready, gently remove the pastry cutter. Now, arrange the strips of smoked salmon on top of the mixture, letting them settle evenly without completely covering the base. Complete the dish with a few fresh rocket leaves, a few cubes of avocado and a pinch of pink pepper, which will give color and a spicy flavor. Add another drizzle of Extra Virgin Olive Oil which will add softness and enrich the taste of the dish. Our salmon, avocado and stracciatella tartare with EVO Oil is ready to be enjoyed, fresh, balanced and full of delicious flavors.
No comments:
Post a Comment