Norwegian Salmon Panzanella

Name: Norwegian Salmon Panzanella
Cook time: 20 min
Yield: 4
Ingredients: 500 g Norwegian salmon fillet, skinned and deboned; 50 g salmon roe; 200 g bread; 200 g tomatoes; 1 onion, yellow; 1 bunch basil, fresh; 1 cucumber, fresh; white wine vinegar; olive oil; salt and pepper

Danilo Angè brings you this slightly spicy panzanella. Perfect as a fish appetizer for an evening with friends or for a romantic candlelit dinner with someone special.

Cooking time20 min

Difficulty levelEasy

Servings

Ingredients

Preparation

Cut the salmon and bread into cubes.
Soak the bread in cold water.
Peel the tomatoes, remove seeds and cut into cubes.
Slice the onion very finely into a julienne.
Peel the cucumber and cut into cubes.
Squeeze the water out of the bread and season with salt, pepper, vinegar and oil.
Add the salmon, tomatoes, cucumber, onion and basil and leave to rest for 10 minutes before serving.

Serve the panzanella with the salmon roe.