Salmon tartare with savory, avocado and Sweet White Vinegar

Salmon tartare with savory, avocado and Sweet White Vinegar

Ingredients for 4:

600 g of fresh sushi-grade salmon fillet
6 sprigs of savory
4 Tablespoon of Sweet White Vinegar Bianca
1 mature avocado
Extra Virgin Olive Oil
Salt to taste

Suggested match

Bianca

Sweet White Vinegar

cad.

Method

After removing the skin, cut into cubes salmon fillet.

Put salmon in a bowl and season with Extra Virgin Olive Oil, 4 tablespoons of Sweet White Vinegar, salt and the savory springs. Leave for at least 15 minutes.

Take the avocado and cut into thin slices and a season with extra virgin olive oil.

Serve the tartare using a medium-sized ring mold. Spoon the salmon tartare mixture into the mold, pressing it down lightly. Carefully lift the ring mold up and off of the plate. Add some slices of avocado.

Enjoy adding a tablespoon of Sweet White Vinegar and with toasted baguette slices.

Recipe created for Carandini by Roberta of @robysushi

For special moments.
Try them with this recipe

Discover the range

For special moments.
Try them with this recipe

Our finest vinegars bear the names of our ancestors and come in two different categories:
The "dense" vinegars — Emilio Gold, Emilio Silver and Bianca — creamy in texture due to the high density of grape must, matured in wooden barrels.
The "aged" vinegars — Antonio Gold and Giuseppe Silver — left to mature in wooden barrels for many years.

Discover the range

Emilio Silver

Balsamic Vinegar of Modena PGI

Emilio Gold

Balsamic Vinegar of Modena PGI

Giuseppe

Aged Balsamic Vinegar of Modena PGI

Antonio

Aged Balsamic Vinegar of Modena PGI

Bianca

Sweet White Vinegar

Rosa

Rosè Wine Vinegar

Lucia

Rice Vinegar Dressing with Concentrated Grape Must

Carmela

Apple Cider Vinegar Dressing

Other recipes with Bianca.

Sweet White Vinegar