Marinated salmon carpaccio recipe | Giancarlo Polenghi

Marinated salmon carpaccio recipe | Giancarlo Polenghi

giancarlopolenghi.it

Have a look at the recipe for marinated salmon carpaccio with Polenghi Spinagallo lemon juice and pink pepper, a fresh dish that's full of flavor.

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Ingredients

  • 800 g salmon fillet suitable for raw consumption
  • 180 ml Polenghi Spinagallo
  • 200 g fine salt
  • 200 g sugar
  • 250 g crème fraîche
  • 40 ml extra virgin olive oil
  • 30 g cooked beetroot
  • 2 pinches of salt
  • berries to taste
  • fresh mint and basil
  • edible flowers

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