Il Cucinologo
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Salmon Tartare and Panzanella

17/11/2023

I will describe how to prepare a delicious Salmon Tartare accompanied by a fresh Italian-style panzanella. The combination of the two dishes brings a pleasant contrast of flavors and textures, perfect for a summer meal or to surprise your guests with a tasty appetizer.

Ingredients for the Salmon Tartare:

  • 200 g of high-quality fresh salmon, skinless
  • 1 tablespoon of desalted capers
  • 2 tablespoons of extra virgin olive oil
  • 1 teaspoon of fresh lemon juice
  • Salt and pepper to taste
  • Fresh chopped chives

Ingredients for the Panzanella:

  • 200 g of stale bread, preferably Tuscan-style
  • 200 g of ripe tomatoes
  • 1 cucumber
  • 1 small red onion
  • Fresh basil to taste
  • 3 tablespoons of extra virgin olive oil
  • 1 tablespoon of red wine vinegar
  • Salt and pepper to taste

Preparation

  1. Start with the panzanella: cut the stale bread into cubes and lightly moisten it with cold water to soften it. Drain the excess water and place the bread in a large bowl.

  2. Cut the tomatoes, cucumber, and red onion into pieces and add to the bread.

  3. Add the basil torn by hand, salt, pepper, extra virgin olive oil, and red wine vinegar. Mix all the ingredients well and let the panzanella rest for about 30 minutes so the flavors meld well.

  4. For the salmon tartare, start by cutting the salmon into very small cubes. Make sure the fish is very fresh and of excellent quality, as it will be consumed raw.

  5. Finely chop the capers and chives and add them to the salmon.

  6. Season the salmon with extra virgin olive oil, fresh lemon juice, salt and pepper, mixing gently so as not to break the fish cubes.

  7. Let the salmon marinate for a few minutes in the refrigerator to allow the flavors to intensify.

  8. To serve, use a kitchen ring to shape the salmon tartare, placing it in the center of the plate. Accompany with a generous portion of panzanella on the side.

Curiosities

The tartare is a dish that has French origins; many believe it derives from the name of the Tartars, given the pieces of meat consumed raw by these populations during the invasions in Europe. Today it is an elegant and refined dish. Panzanella, on the other hand, is a rustic Tuscan recipe that originated as a poor dish to reuse stale bread. Today it is considered a summer delicacy for its freshness and simplicity.

Enjoy your meal and experiment with this fusion of Italian-international flavors!