Salmon carpaccio with orange and Tropea onion

Salmon carpaccio with orange and Tropea onion

Ingredients for 4 people:

100 g of smoked salmon

2 oranges

1 (red) Tropea onion

Maldon salt

Extra virgin olive oil

 

Preparation: 

Lay the slices of smoked salmon on individual plates. 

Cut the oranges in very thin slices and – only after slicing them – remove the skin with a knife. Also finely slice the onion.

Put the slices of orange and onion on the plates together with the salmon. Add a drizzle of oil and salt lightly.

For an added touch use Maldon salt, which will give the dish a crunchy, tangy note. 

 

© 2017 SANTA MARGHERITA | IVA 00884040270
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