Potato salad (3)
Instructions
Wash the potatoes and boil for 30 minutes, until they are cooked but compact.
Delete, meanwhile, any fish bones with tweezers, cut cubettini and transfer it to a bowl with capers, chopped shallots fine and the lemon zest.
Add salt, pepper, add a drizzle of oil, stir and let flavour in the refrigerator.
Drain the potatoes, Peel, thickly and roundtrip in a bowl.
Season with the garlic and the chopped parsley, salt them and add a drizzle of oil.
Stir gently and spread the potatoes are still hot in four ramekins, layered.
Slightly Pressatele and, shortly after, sformatele.
Spread the salmon tartare on potatoes, garnish with a pinch of parsley and serve immediately.
Ingredients and dosing for 4 persons
- 4 medium potatoes
- 120 g of fresh salmon fillet
- 1 teaspoon of capers
- 1 sprig of parsley
- 2 cloves of fresh garlic
- 1/2 shallots
- 1 lemon zest
- Olive oil extra virgin
- Salt
- Pepper