Appetizers
Marinated salmon carpaccio with Polenghi Spinagallo and pink pepper
Ingredients for: 4 people
Ingredienti
- 800 g salmon fillet suitable for raw consumption
- 180 ml Polenghi Spinagallo
- 200 g fine salt
- 200 g sugar
TO FINISH
- 250 g crème fraîche
- 40 ml extra virgin olive oil
- 30 g cooked beetroot
- 2 pinches of salt
- berries to taste
- fresh mint and basil
- edible flowers
METHOD
Clean the salmon, removing any bones with tweezers. Mix the salt with the sugar and add Polenghi Spinagallo.
Pour half of the mixture into a container, forming a thin layer, then place the salmon in the container and cover it with the remaining mixture, massaging it in well. Cover with plastic wrap and refrigerate for at least 48 hours.
Prepare the accompanying sauce by blending the crème fraîche, beetroot, salt, and oil with an immersion blender. Transfer to a food bottle.
After the resting time, wash and dry the salmon, season with olive oil and cut into thin slices. Arrange on serving plates and garnish with the crème fraîche sauce, red berries, edible flowers and fresh herbs. Bon appétit!
