SMOKED SWORDFISH CARPACCIO WITH MIXED SALAD IN YOGURT CREAM


SMOKED SWORDFISH CARPACCIO WITH MIXED SALAD IN YOGURT CREAM

 peppe57
  • Difficulty: 1
  • Cost: 2
  • Preparation: 1
  • Doses: 4

It is a very special appetizer, served in small bowls, which I tasted this summer during the dinner for the 50th anniversary of a dear friend of mine. The chef passed the recipe to me directly. I served it as a second complement to my son’s 18-year-old dinner.

INGREDIANTS

  • 200 gr smoked swordfish
  • 150 gr whole Greek yogurt
  • caspo romaine lettuce
  • 1/2 caspo rfadicchio
  • 1 small leek
  • 1/2 red pepper
  • tsp dry chives powder
  • 1 small lemon (juice and zest)
  • 1 lemon for the garnish
  • 6 Pachino cherry tomatoes
  • extra virgin olive oil
  • salt

INSTRUCTIONS

  1. Wash the vegetables well, drain them and cut them as thinly as possible. Do the same with the leek.
  2. Cut the pepper into small cubes. However, take care to set aside 6 lettuce leaves to garnish the bowls.
  3. Mix all the vegetables so that they blend well with each other and keep them aside.
  4. Coarsely chop a part of the smoked swordfish with a sharp knife, add it to the salad and mix again.
  5. Mix the Greek yogurt with the oil, the chives and the filtered lemon juice. The result must be a homogeneous cream without lumps.
  6. Add the cream to the mixed salad and mix so that the cream mixes well with all the other ingredients. If necessary, season with salt.
  7. Arrange the lettuce leaves kept aside in each of the 6 individual bowls.
  8. Spread the mixed salad in each one and place the slices of smoked swordfish on the salad.
  9. Garnish with a slice of lemon and 1 Pachino tomato.
  10. Leave in the fridge for at least half an hour before serving.

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