Tartar of salmon and marinated peeled tomatoes
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Tartar of salmon and marinated peeled tomatoes

Ingredients

 1 400g. can of Valfrutta Peeled Tomatoes, picked and canned on the same day
200g. of fresh salmon fillets
100g. of smoked salmon 
½ courgette 
1 bunch of basil 
1 spoonful of soy sauce 
1 bunch of dill (or fennel)
extra virgin olive oil
salt and pepper 

Tartar of salmon and marinated peeled tomatoes

Difficulty

easy

Preparation and cooking time

10-20 min

Suitable for

Celiac disease sufferers, Lactose intolerance sufferers, Adults

Recipe for:

4 People

Occasion:

Dinner for two, Al fresco dining

Prepare this recipe with:

Peeled Tomatoes, picked and canned on the same day

Only Italian tomatoes are used for the fresh and tasty Valfrutta Peeled Tomatoes, picked and canned on the same day. Attractive and pulpy, they are sun-ripened in Southern Italy and picked and canned on the same day, to retain their natural flavour and freshness.

Preparation:

Drain the peeled tomatoes and cut them into wedges, remove any seeds and place in a bowl. Dress with oil, salt, pepper and the chopped dill. Beat the fresh and smoked salmon with a knife and place in a bowl. Add the grated courgettes, the soy sauce, 2 spoonfuls of oil, salt and pepper. Mix together thoroughly and form 4 small dollops on 4 plates (you can use a pie cutter to shape them), garnish with the marinated peeled tomatoes and serve. Accompany with a spoonful of tuna sauce if you wish. 

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