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Salmon, avocado and strawberries tartare with Balsamic Vinegar of Modena “since 1891”

Salmon, avocado and strawberries tartare with Balsamic Vinegar of Modena “since 1891”

Salmon, avocado and strawberries tartare with Balsamic Vinegar of Modena “since 1891”
INGREDIENTS
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.