Salmon Crudo with Salsa Verde
Tender slices of salmon dressed with tangy salsa verde, watercress and roasted pine nuts.
Ingredients
Number of portions
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