Salmon, avocado and strawberries tartare with Balsamic Vinegar of Modena “since 1891”
INGREDIENTS
- Avocado
- Skinless fresh salmon
- Strawberries
- Lemon
- Salt
- Pepper
- Balsamic Vinegar of Modena “since 1891”
PREPARATION
Take the fresh salmon fillet and remove any bones. Dice it and place it in a small bowl. Season with salt, a pinch of pepper and lemon juice. Cover the bowl with a transparent film and let it rest in the fridge for about 30 minutes.
Peel the avocado and remove the internal stone. Dice it and transfer it to a small bowl, sprinkling it with previously squeezed lemon juice and a pinch of salt and pepper. Wash the strawberries, cut them into pieces and add lemon juice. Once the salmon has been marinated, place a layer of diced salmon, one of diced avocado and a final layer of strawberries in a cooking ring. Sprinkle a good quantity of Balsamic Vinegar of Modena “since 1891” over the tartare and serve it with fresh rocket. A refined and elegant dish enhanced by the perfectly balanced aroma of this balsamic vinegar.
Peel the avocado and remove the internal stone. Dice it and transfer it to a small bowl, sprinkling it with previously squeezed lemon juice and a pinch of salt and pepper. Wash the strawberries, cut them into pieces and add lemon juice. Once the salmon has been marinated, place a layer of diced salmon, one of diced avocado and a final layer of strawberries in a cooking ring. Sprinkle a good quantity of Balsamic Vinegar of Modena “since 1891” over the tartare and serve it with fresh rocket. A refined and elegant dish enhanced by the perfectly balanced aroma of this balsamic vinegar.