FRESH NORWEGIAN SALMON IN AN EMULSION OF BONINI STRAVECCHIO TRADITIONAL BALSAMIC VINEGAR, ACACIA HONEY, DILL, AND EXTRA VIRGIN OLIVE OIL FROM THE GARDA LAKE
Ingredients (per person):
- 200 g fresh Norwegian salmon
- 2 tablespoons acacia honey
- 2 tablespoons Extra Virgin Olive Oil from the Garda lake
- 1 sprig fresh dill
- 10 ml Bonini Traditional Balsamic Vinegar from Modena, extravecchio (aged 25 years)
- 20 g arugula
Slice the salmon as thinly as possibile and set it on a bed of arugula. Dress it with salt and a little bit of Balsamic Vinegar, cover in plastic wrap and refrigerate for about 10 minutes.
In the meantime, prepare the honey and vinegar emulsion. Pour the honey, vinegar and dill in the beaker of the immersion blender and start mixing , pouring in the oil gradually, until you obtain a delicate cream of medium thickness. Retrieve the salmon from the frig, pour the emulsion on it, and decorate with some more whole sprigs of dill.