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.
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.