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Wild Salmon Carpaccio with "Sapore di Modena" or Paolo Rustichelli's Vecchio Traditional Balsamic Vinegar of Modena

Second Course
Ingredients:

400g (14oz) fresh wild salmon
4 Tbsp olive oil
4 Tbsp of "Sapore di Modena" or 4 tsp Paolo Rustichelli's Traditional Balsamic Vinegar of Modena
salt (to taste)
coarsely ground pepper (to taste)

Preparation:

Chill the salmon in the refrigerator so that it will be easier to slice (either by hand or with a slicer). In a small bowl prepare a vinaigrette using the salt, pepper, olive oil and "Sapore di Modena" or Paolo Rustichelli's ABTM Vecchio. Let set for a few minutes. In the meantime arrange the salmon on individual dishes which must also be cold. Brush on the vinaigrette and serve immediately.