titolo

Salmon with Balseto Laudense

imgresp

Preparation

Spread on a pyrex dish a layer of pink pepper, a spf. of  GranSapori Extra Virgin Olive Oil, one of  Balseto Laudense and a layer of  sliced smoked salmon. Add other layers until the salmon is used up.

Seal the pyrex with transparent film. Leave it to marinade for at least eight hours in the fridge.

Serve on toast.

Ingredients (serves 4)

  • ½ kg. sliced smoked salmon
  • 1 little jar dry pink pepper
  • 250 ml. Balseto Laudense
  • 125 ml. Gran Sapori Extra Virgin Olive Oil

videoyoutube

immagineprincipale