Carpaccio of dill-marinated salmon with orange, puntarelle chicory salad and caviar

• 15 minutes to prepare • 3 hours minutes to chill • Serves 4

Champagne wishes and caviar dreams

Caviar, the evocative caviar. So legendary, and so neglected, dough. 

Caviar consists of salt-cured fish-eggs of several sturgeon species. It has a creamy texture, made ​​up of small grains with soft, delicate taste. Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian and Black Sea (Beluga, Ossetra and Sevruga caviars). 

Caviar is considered a delicacy and is eaten as a garnish. Usually high-quality caviar is appreciated in purity, given the value, the aroma, and the cost.   

Lower-quality caviar can possibly be combined, in cold or slightly warm preparations, with light flavors such as potatoes or pasta. Otherwise, it may be served with fresh-taste vegetables to enrich some anonymous salad with its captivating consistency and color.  

Guess what, this is exactly what we will do today!

 

Here's what you will need for the 4-serving recipe

For the dill marinated salmon:
200 g salmon fillet
20 g  sea salt
20 g sugar
1 bunch dill

For the salad:
200 g puntarelle chicory salad
1 orange 
caviar
EVO oil
salt
green peppercorns

1. In a bowl mix sugar with salt and ground pepper
2. Put the salmon in a terrine, and cover it with the mixture. Chop the dill and add half of it to the salmon
3. Seal the container with plastic wrap and place in the refrigerator for about 3 hours
4. Once this time has passed, release the salmon from the mixture covering it and wash it thoroughly. Dry it with a kitchen towel and cut it into slices
5. Peal the orange, being careful to remove all the white peel, and cut it into pieces; wash puntarelle chicory and cut them into 2 or 4 pieces, depending on their size
6. Arrange your salad: put puntarelle chicory and orange slices in a large bowl, add sliced marinated salmon and 3 tablespoons of caviar. Flavor everything with 2 tablespoons of EVO oil, a teaspoon of green peppercorns, the remaining chopped dill, and a pinch of salt. Keep refrigerated until ready to serve

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.

Such a colorful and light appetizer will make your dinner classy from the start...and without too much effort or cost! 

I hope you like it, feel free to leave your comments below