Salmon Carpaccio With Balsamic Glaze

90 min
Starter

Ingredients

1 sushi-grade salmon tail (1/2 lbs)
¾ cup sheep's milk ricotta
50 g chopped pistachios
Monini balsamic vinegar glaze to taste
Lemon juice to taste
Extra Virgin Olive Oil to taste
Fresh oregano to taste
Salt to taste
Pepper to taste

Preparation

Thinly slice the meat from the salmon tail, proceeding with small horizontal cuts.

Arrange the slices on a tray, season with oil, salt, pepper and a few drops of lemon juice and leave to rest in the refrigerator.

Meanwhile, season the ricotta with the chopped pistachios, salt, pepper and oil.

Take the salmon carpaccio, place a small amount of filling on each slice and roll them up to form rolls. Complete the dish with a drizzle of oil and plenty of balsamic glaze.

Add an extra touch

The sweetness of the Modena Balsamic Vinegar Glaze I.G.P. pairs very well with the delicate flavor of the salmon.