- 160 g fresh salmon pulp suitable for raw consumption
- 60 g of chicory already cleaned
- 2 passion fruits
- radish sprouts (or others to taste)
- extra virgin olive oil
- salt flakes
- fine salt
- pink pepper
Obtain the pulp of the passion fruits and sift it, obtaining only the juice; weigh the juice and add the same amount of oil and a pinch of fine salt; emulsify everything with a fork, obtaining a liquid sauce.
Wine pairing: the buttery consistency of the salmon pulp seasoned with the fruity sweet-sour sauce finds the perfect companion in Bellavista's Franciacorta Satèn, a Chardonnay with refined floral and citrus aromas and a taste of «delicate energy (40 euros, bellavistawine. it).
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