Serves 4:

For the salmon

  • 2 salmon fillets, 200g each
  • 4 tablespoons of ricotta
  • 4 bunches of rocket
  • 1/2 onion
  • 1 clove of garlic
  • chives
  • 4 gherkins
  • 4 teaspoons of acacia honey
  • 2 teaspoons of strong mustard
  • 1 teaspoon of Tabasco
  • salt and pepper to taste

For the vinaigrette

  • 6 tablespoons of extra virgin olive oil
  • 3 tablespoons of lemon juice
  • 1 tablespoon of honey
  • 1 teaspoon of strong mustard
  • salt and pepper to taste

Wash and chop the salmon. In a bowl, mix together the honey, mustard, Tabasco, chopped gherkins and onion, crushed garlic, salt and pepper. Add the finely chopped salmon, mix well and divide into four individual portions. Chill in the refrigerator for around an hour. Prepare the honey vinaigrette, taking care to mix all the ingredients together thoroughly. Prepare four plates, garnishing each with a bunch of washed rocket dressed with the honey vinaigrette. Remove the four portions of salmon from the refrigerator at least 10 minutes before serving. Arrange the salmon on the beds of rocket, with a generous spoonful of ricotta on the side of each plate. Garnish with the chives and serve.

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