Strawberry Carpaccio with Salmon, Mushrooms, and Smoked Scamorza Cheese

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

I recommend not diving in right away, but letting the carpaccio sit for at least 10 minutes. What can I say — it's simple, quick, and very tasty. Enjoy with a nice white wine...

Ingredients

Strawberry - 10.6 oz
Pickled Chanterelles - 3.5 oz
Smoked cheese sauce - 7.1 oz
Olive Oil - to taste
Balsamic Vinegar - to taste
Pasilla Pepper - to taste
Avocado - ½ piece
Lightly Salted Red Fish - 7.1 oz
Olive Oil - 1.8 oz
Cognac - to taste

Step by Step guide

Step 1

Slice the strawberries into thin slices. Arrange them beautifully on a plate, drizzle with balsamic vinegar, cognac, and sprinkle with freshly ground mixed pepper.

Step 2

Arrange the salmon on a serving dish. Clean the champignon mushrooms, wipe them (do not wash), and slice them thinly, placing them on top of the fish. Drizzle with balsamic vinegar and olive oil. Sprinkle with pepper.

Step 3

Place the smoked scamorza cheese on the plate, and top it with diced avocado mixed with garlic and lemon juice, along with the olives. Instead of avocado, you can use croutons made from ciabatta, toasted in olive oil in the oven and mixed with garlic. Drizzle with balsamic vinegar and oil.