Salmon tartare and panzanella with balsamic vinegar
Are you looking for a fresh and sophisticated dish? Perhaps you're planning a dinner with friends and want to impress them without going crazy in the kitchen? The salmon and panzanella tartar is the ideal solution! This recipe combines the freshness of the fish with the lightness of tomatoes and the excellent flavour of balsamic vinegar.
Quick and easy to prepare, this recipe requires very few ingredients (as long as they are quality ones!) and will satisfy every palate. Let's find out how to bring this delicious and intriguing recipe to the table, as well as some additional information on its ingredients.
The versatility of panzanella: a dish with ancient origins
Panzanella is a typical poor dish from the Tuscan peasant tradition, a favourite especially in the summer season. It is quick to prepare and does not require much cooking. Nowadays it is widely used together with fish. This combination makes it a unique and special dish, as is the case with salmon tartare and panzanella. This recipe is ideal both for special occasions and for days when you are short of time.
The ingredients you need to prepare the salmon and panzanella tartare:
Below are the amounts for four people. Always feel free to add or remove any spices or herbs that are not to your liking, using other ingredients that suit your tastes.
For the panzanella:
- 80 g stale bread
- 200 g cherry tomatoes
- 200 g water,
- 2-3 tablespoons of oil,
- Basil and salt to taste,
- Balsamic Vinegar of Modena I.G.P. qb.
For the tartare:
- 400 g of boned salmon (suitable for eating raw),
- Pepper, chives, lemon zest and salt to taste,
- 3 tablespoons of rice vinegar,
Salmon tartar and panzanella: the procedure
Here are the steps to make this summery recipe in just a few minutes.
Preparation of panzanella
First of all, take the bread and cut it into cubes, put it in a pan to toast with a little oil and add salt. When it is golden brown, set it aside and let it cool. Then 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 a little at a time the water. Stir until everything is mixed.
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 and pepper and finally the vinegar.
Putting together the salmon and panzanella tartare
Now it's time to serve. Get a pastry cup that fits the dish you wish to use and place it in the centre. Take the tartare with a spoon and place it inside the dish, pressing it down lightly. Then add some panzanella. Remove the pastry bag, decorate the salmon tartare and panzanella with herbs and the dish is ready to serve.
When preparing the salmon and panzanella tartare, don't forget to use one of our balsamic vinegars. We recommend the Aceto Balsamico di Modena I.G.P. Biologico Platino.
