Salmon tartare
Instructions
Wash and dry the peppers, remove the seeds and white ribs, cut into squares.
Chop the olives.
Peel a lemon to alive and cut the flesh into small pieces.
Prepare the sauce: in a bowl, mix half a cup of olive oil, the juice of two lemons, salt, pepper and a few drops of tabasco.
Cut the salmon into slices and then into cubes, collect them in a bowl, add the peppers, capers, olives and lemon pieces.
Serve with the sauce, stir and leave to marinate for 20 minutes.
Divide the mixture into four plates, at the center of each shelled a yolk.
Garnish with fresh parsley.
Accompanying wines: Gavi DOC, DOC Bianchello, Vermentino Di Sardegna DOC.
Ingredients and dosing for 4 persons
- 600 g of fresh salmon
- 4 egg yolks
- 50 g of capers
- 8 green olives
- 3 lemons
- 2 sweet yellow peppers
- Fresh parsley
- Few drops of tabasco
- 1/2 cup of olive oil
- Salt
- Pepper