Are you looking for a fresh and refined dish? Perhaps you have a dinner planned with friends and want to impress them without going crazy in the kitchen? The salmon tartare and panzanella is the ideal solution! This recipe combines the freshness of fish with the lightness of tomatoes and the excellent flavor of balsamic vinegar.
Quick and easy to prepare, this dish truly requires very few ingredients (the important thing is that they are of high quality!) and is capable of satisfying every palate. Let’s discover how to bring this delicious and intriguing recipe to the table, as well as some additional information about its ingredients.
The versatility of panzanella: a dish with ancient origins
Panzanella is a typical poor dish from the Tuscan peasant tradition, especially favored in the summer season. It is quick to prepare and does not require extensive cooking. Nowadays, it is widely used in combination with fish. This combination makes this dish a unique and special one, just like in the case of salmon tartare and panzanella. This recipe is ideal for both special occasions and days when you have little time available.
The ingredients needed to prepare the salmon tartare and panzanella:
Below we will indicate the quantities for four people. Feel free to add or remove any spices or herbs that you do not like, using other ingredients that are more suited to your tastes.
For the panzanella:
- 80 g of stale bread,
- 200 g of cherry tomatoes,
- 200 g of water,
- 2-3 tablespoons of oil,
- Basil and salt to taste,
- Balsamic Vinegar of Modena IGP to taste.
For the tartare:
- 400 g of frozen salmon (suitable for raw consumption),
- Pepper, chives, lemon zest, and salt to taste,
- 3 tablespoons of rice vinegar.
Salmon tartare and panzanella: the procedure
Let’s look at the steps to create this summer-flavored recipe in just a few minutes.
Preparation of panzanella
First, take the bread and cut it into cubes, then toast it in a pan with a drizzle of oil and add salt. Once it is properly golden, set it aside and let it cool. Next, move on to the cherry tomatoes: wash them carefully and cut them in half lengthwise. Place them in a bowl and add the bread, basil, balsamic vinegar, and gradually the water. Mix until everything is combined.
Preparation of the tartare
Cut the salmon into strips and then into small cubes. Pour everything into a bowl and season with chives and lemon zest. Add salt, pepper, and finally the vinegar.
Plating the salmon tartare and panzanella
Now we come to the moment of serving. Get a suitable ring mold for the plate you wish to use and place it in the center. Take the tartare with a spoon and place it inside the mold, pressing it slightly. Then add some panzanella. Remove the ring mold, decorate the salmon tartare and panzanella with aromatic herbs, and the dish will be ready to be served.
For the preparation of the salmon tartare and panzanella, don’t forget to use one of our balsamics. We recommend the Organic Platinum Balsamic Vinegar of Modena I.G.P..
