Salmon carpaccio with leek and chives

Method

1. Cut the leek in small parts and warm them up in a pan with a little bit of olive oil. Then turn it off and add the cream. Stir and let it to cool.
2. Add the chives.
3. Place the salmon Carpaccio on a serving dish, garnish with the previously prepared sauce, add some lemon zest and chives, then serve.

Chef's tip

If you want to serve this dish to someone who is lactose intolerant, just substitute the cream with a vegetable alternative.

Serving suggestion

This dish is great served with a big colourful salad and some nice crusty bread, crackers or croutons. Enjoy it as an appetiser or serve it as a light, refreshing main course. 

Wine selection

Müller Thurgau Frizzante delle Venezie IGT, Vermentino, Riesling, Franciacorta extra dry

Family tip

If you like the taste of lemon with your fish, you can also add some lemon juice to the salmon for an extra twist.

Dish history

Salmon is one of the richest and most nutritious fish, with its high content of omega 3, proteins, amino acids and healthy fats. In summer, when it's too hot to bake it or grill it, there's another way of enjoying it, without needing to eat it raw: Carpaccio! It is a way of 'cooking' fish or meat without having to use any heat source. The flesh is left to marinate in salt or lemon for at least a day; the use of these ingredients draws water from it and prevents the proliferation of pathogenic bacterias, making it safe to eat. If you don't have time to go through this process yourself, or you don't feel confident and don't want to risk poisoning your guests, you can use already marinated salmon, like the one Medusa makes. If you combine it with cream, leek, chives and lemon zest, like we suggest in this recipe, a mouth-watering delicacy is created!