Carpaccio of salmon with tapenade and salmon ROE.

Ingredients for Carpaccio of salmon with tapenade and salmon ROE.

Instructions for Carpaccio of salmon with tapenade and salmon ROE.

To prepare the Carpaccio of salmon with tapenade and salmon ROE. recipe, please follow these instructions:

Have the fishmonger to slice the salmon VERY thin out or freeze the salmon easily and cut it fine with a salmon knife. Sauté the finely chopped onion in the oil in a frying pan-they just need to be "transparent"-NOT Brown. Pour over the onions in a bowl and let them cool off. Mix the finely chopped tomatoes in. Then add the chopped capers and roughly chopped ruccola salad. Season with a little salt, pepper and chili-and a little olive oil. Mix well-let tapenaden pull a bit. Put the salmon in a thin layer on a nice large plate and serve tapenaden around the salmon in a decorative circle. Dripping in the end with a little olive oil and a little lemon juice. Sprinkle the salmon ROE fine addition to each plate. NB! Grated parmesan reggiano can be presented around so you can linger on the aftertaste.

Tips:
Note! The sweet touch from rødløgene gives a good contrast to the salty capers. Wherefore with adding salt at the end. I always add the finely chopped chilli, as it gives a nice Zing. Served with fresh crisp Italian bread, possibly olive oil/butter and sea/Fizz salt. If you do not even have time to bake, then Italian bread from IL FORNAIO a good bud .evt.