An easy and simple dish that combines panettone with fish to create a triumph of flavors
Martino Scarpa, chef of the Ai Do Campanili restaurant in Cavallino Treporti (Ve) proposes: Salmon Tartare with Mandarin-flavored Panettone bruschetta.
For this dish you can read the instructions below or follow the video-recipe where the chef explains how to make it
- 4 servings
- 400 g of salmon flesh
- 240 g of salt
- 160 g of sugar
- 200 g of Loison Panettone with Late Ciaculli Mandarin
- 100 g of mascarpone cheese
- 50 g of red onion
- 50 ml white vinegar
- Salt and pepper to taste
- Olive oil to taste
Clean and fillet the salmon, removing the skin and all the bones*.
To marinate the salmon, calculate and mix 600 g of fine salt and 400 g of sugar per kilo of flesh: pour the mixture onto a baking tray, place the salmon on top and cover well; leave in the refrigerator for 12 hours.
After the time has elapsed, rinse the salmon, dry it well and cut it into cubes of about 1-2 centimeters, and with the use of the espresso smoker, lightly smoke.
Cut two slices of panettone into 1-2 cm cubes, bake in the oven for 30 minutes at 170°C with a little oil and a pinch of salt until golden brown.
Season the mascarpone cheese with salt, pepper, olive oil and put it in a sac à poche.
Cut the onion into slices and blanch them for one minute in a solution of half a liter of water, 50 ml of white vinegar, salt and a pinch of sugar.
If you are not sure if you can clean and fillet the fish properly, ask your trusted fishmonger to help you. For those who do not have a smoker, simply place the salmon on one side of a high baking pan, while on the other side place a few wood shavings burned separately and then poured lightly into the pan; cover with aluminum foil for 5-7 minutes).
With the help of a pastry cup place the toasted panettone cubes, then the salmon tartare and finally with a sac à poche garnish with clumps of seasoned mascarpone. Decorate as desired with herbs and edible flowers.