Salmon Crudo with Salsa Verde
Tender slices of salmon dressed with tangy salsa verde, watercress and roasted pine nuts.
Ingredients
Number of portions
350 g sushi/salma salmon, thinly sliced
50 ml olive oil
5 g lemon zest
30 g pine nuts, dry roasted
30 g Santa Maria Capers, deep fried
10 g red chili, chopped
20 g spring onion, thinly sliced
15 g watercress
10 lemon wedges, to serve
How to prepare
Mix olive oil and lemon zest.
Briefly marinate the salmon in the olive oil.
Heat 200 ml of oil to 180°C and deep-fry the capers for about 1 minute.
Arrange the slices of salmon on a plate.
Garnish with chili, spring onion, cress, pine nuts, and capers.
Season with salt and pepper using the Santa Maria grinders, then drip salsa verde over the dish.
Serve cold with a wedge of lemon.
Tips
This dish makes a perfect sharing plate.
Recipe categories
Food
