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Salmon Carpaccio with Aceto Balsamico Tradizionale Extravecchio "Giuseppe II" Pedroni

Second Course

Serves 4:
400g (14oz) thinly sliced raw salmon
2 lemons, juiced
2 bunches of rucola
20 walnuts
black pepper, coriander seeds, red pepper
extra virgin olive oil (to taste)
salt (to taste)
Aceto Balsamico Tradizionale di Modena Extra Vecchio "Giuseppe II" (to taste)


Put the sliced salmon into a casserole dish and cover with the lemon juice and a mixture of the black and red pepper and coriander seeds and let marinate for about 1 hour. Wash the rucola and shell the walnuts and break them into pieces. Drain the sliced salmon and arrange on a serving platter. Salt to taste and cover with the rucola, walnuts, extra virgin olive oil and Aceto Balsamico Tradizionale Pedroni's "Giuseppe II" Pedroni.