Mini tartare of crunchy vegetable with Rio Mare Pâté Pink Salmon
1 unit of Rio Mare Pâté Pink Salmon Spread
1 small zucchini
½ spring onion
2 stalks of celery
30 g of extra virgin olive oil
salt and pepper
grated lemon zest
1. Peel the carrot and wash carefully all the vegetables, chop them in small cubes, gather them in a bowl and season them with the grated lemon zest, the oil, the salt and abundant pepper.
2. Place the vegetable tartare in little glasses or spoons, then garnish them with a rich curl of Rio Mare Pâté Pink Salmon.