SALMON AND MELON CHUNKS WITH DILL VINAIGRETTE AND SPHERIKA BLACK LUMPFISH ROE

INGREDIENTS

  • 200g salmon
  • 200g Melon
  • 1jar Spherika black lumpfish roe
  •  olive oil
  •  Sherry vinegar
  •  Salt
  •  Fresh dill

PREPARATION

  1. Cut salmon and melon into small dices. Place one salmon dice on top of one melon dice and so on and set aside outside the fridge for 15 minutes.
  2. Meanwhile, put 3 tbsp oil, 1 tbsp vinegar, salt, pepper and 1 tsp of very finely freshly chopped dill into a bowl and mix very well.
  3. Top over salmon and melon with the vinaigrette and garnish with Spherika black lumpfish roe.
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