Ingredients (per person)
Fresh Norwegian salmon, 200g
Acacia honey, 2 tablespoons
Extra Virgin Olive Oil from the Garda lake, 2 tablespoons
Sprig of fresh dill, 1
Bonini Traditional Balsamic Vinegar of Modena DOP, 10ml
Arugula, 20g
Method
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, balsamic 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.
