Martino Scarpa - Salmon tartare with Mandarin Panettone croutons

Today’s recipe is offered by Chef Martino Scarpa at restaurant “Ai Do Campanili” in Cavallino Treporti, Venice. This easy-to-make dish pairs toasted Panettone with fish smoked at home.


Toasted Panettone lends itself very well to a number of recipes, but is also great by itself: have it for breakfast in place of regular bread!


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☞ THE VIDEO (Italian)







Serves 4


  • 400 g salmon meat
  • 240 g salt
  • 160 g
  • sugar
  • 200 g Loison Panettone with Late Mandarin from Ciaculli
  • 100 g mascarpone cheese
  • 50 g red onion
  • 50 ml white wine vinegar
  • Salt and pepper, to taste
  • Extra-virgin olive oil, as needed



Clean and fillet the salmon meat by removing the skin and all the bones (chef's advice: if you are not familiar with this, ask your fishmonger to help).

To marinate the salmon, mix 600 g of salt and 400 g of sugar for every kilo of fish. Pour the mixture on a baking sheet, lay the salmon on it, then cover completely. Refrigerate for 12 hours.

Afterwards, rinse the salmon, dry it well and cut it into cubes of about 1-2 cm. With the help of a hand-held smoker, lightly smoke the fish cubes (chef's advice: if you do not own a smoker, burn some wood chips and, while still hot, pour a small amount into a deep pan, opposite the salmon cubes. Cover the pan with aluminum foil and set aside for 5-7 minutes).

Cut two slices of Panettone into small cubes (1-2 cm). Drizzle with some olive oil and season with a pinch of salt. Bake for 30 minutes at about 170° C until golden brown.

Season the mascarpone cheese with salt, pepper and olive oil, then transfer to a pastry bag.

Cut the onion into slices and blanch them for a minute in a solution of half a liter of water, 50 ml of white wine vinegar, salt and a pinch of sugar.



With the help of a pastry cutter, arrange the toasted Panettone cubes and the salmon tartare on a plate. With the pastry bag, top with tufts of seasoned mascarpone cheese.

Garnish with herbs and edible flowers.





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