Somon panzanella

Norwegian Salmon Panzanella

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.

Difficulty Easy
Give your rating


Number of servings


  • 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.