Cooking with Balsamic Vinegar

Salmon tartare with Citrus scents and Balsamic touch

Ingredients for 4:

600 g of fresh salmon

¼ of leek very finely chopped

The zest (external peel) of half an orange chopped in very thin strips

The zest (external peel) of half a lemon chopped in very thin strips

½ glass of White Balsamic Leonardi

½ glass of white wine (dry)

50 g of finley chopped dill

2 spoonfuls of Pomegranate glaze Leonardi

2 spoonfuls of Extra virgin olive oil

Salt and pepper

For the finishing: Balsamic pearls Leonardi

Preparation:

Put the fresh salmon cut in pieces in a big bowl, add salt and pepper, then the strips of orange and lemon peel, the leek, the Pomegranate glaze and mix all ingredients, also pouring slowly the wine and the white balsamic. Finish with the dill and the EVOO.

You may put the compound in a mold to make a round shape. Decorate with the balsamic pearls on top and some citrus peel on the side.  

Variant Tip: Replace the Balsamic Pomegranate glaze with the Ginger white Glaze Leonardi.

 

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