240 g of fresh and clean salmon
4 tablespoons of finely chopped shallot
2 tablespoons of salt
40 g of fish roe
Juice of 1/2 a Sicilian lemon
2 tablespoons of grated ginger
4 tablespoons of extra virgin olive oil
2 tablespoons of salmon roe
240 g of fresh and clean salmon
4 tablespoons of finely chopped shallot
2 tablespoons of salt
40 g of fish roe
Juice of 1/2 a Sicilian lemon
2 tablespoons of grated ginger
4 tablespoons of extra virgin olive oil
2 tablespoons of salmon roe
Cut the salmon into small pieces. Reserve
In a bowl, mix the shallot, salt, fish roe, lemon juice, ginger, and olive oil
Add the salmon and mix well
Mount the tartare in a pastry cone
When serving, remove the cone
Garnish with salmon roe
