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!
To learn more about Martino Scarpa, click here. Remember to subscribe to our YouTube Channel LOISON PASTICCERI for the latest video recipes from our Chef Friends!
☞ THE VIDEO (Italian)
♨︎ THE RECIPE
400 g salmon meat
240 g salt
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.