Mini tartare of crunchy vegetable with Rio Mare Pâté Pink Salmon
Ingredients
For 4 servings
1 unit of Rio Mare Pâté Pink Salmon Spread
1 small zucchini
1 carrot
½ spring onion
2 stalks of celery
30 g of extra virgin olive oil
salt and pepper
grated lemon zest
1 unit of Rio Mare Pâté Pink Salmon Spread
1 small zucchini
1 carrot
½ spring onion
2 stalks of celery
30 g of extra virgin olive oil
salt and pepper
grated lemon zest
Stampa Ricetta
Preparation
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.
