SALMON AND MELON CUPS WITH DILL VINAIGRETTE AND LUMPO ROE

INGREDIENTS:

  • 200g of salmon
  • 200g of melon
  • 1 jar of Spherika black lumpfish roe
  • Extra virgin olive oil
  • Sherry vinager
  • Salt
  • fresh dill

PREPARATION:

  1. Cut the salmon into squares and the melon the same. Put the salmon on top of the melon and let it rest outside the fridge for 15 minutes.
  2. While in a bowl put 3 tablespoons of oil, 1 tablespoon of vinegar, salt, pepper and a teaspoon of freshly chopped dill very fine and mix everything well.
  3. Coat each of the pieces of salmon and melon with the vinaigrette and serve with the black lumpfish roe.

SERVINGS: 4

¡Pruébalo ya!

TAQUITOS DE SALMÓN Y MELÓN CON VINAGRETA DE ENELDO Y HUEVAS DE LUMPO
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