Smoked Norwegian Salmon Carpaccio
80g
We select the best salmon and cut it into very thin slices so that you can prepare a sophisticated dish at home. We propose a delicious combination with Parmesan cheese and Extra Virgin Olive Oil vinaigrette. You will surprise your guests. We propose a delicious combination with Parmesan cheese and Extra Virgin Olive Oil vinaigrette. You will surprise your guests.
Store between 0-4ºC.
6,75€
Energetic Value: 861 KJ / 207 Kcal
Fats: 13 g of which saturates: 2,2 g
Carbohydrates: 0,5 g of which Sugars: 0,5 g
Proteins 22 g
Salt 3.5 g
Omega 3 Fatty Acids ( EPA + DHA) 1.9 g
Fats: 13 g of which saturates: 2,2 g
Carbohydrates: 0,5 g of which Sugars: 0,5 g
Proteins 22 g
Salt 3.5 g
Omega 3 Fatty Acids ( EPA + DHA) 1.9 g
Fish, dairy.
Smoked salmon (Salmo salar) – Norwegian farming area -, and salt.
Reggiano PDO Parmesan cheese: Cow’s milk, salt and rennet. Vinaigrette: Extra virgin olive oil (70%) and Aceto Balsamico di Moderna IGP (wine vinegar, grape must, coloring: harmonic sulfite caramel) (30%).
Reggiano PDO Parmesan cheese: Cow’s milk, salt and rennet. Vinaigrette: Extra virgin olive oil (70%) and Aceto Balsamico di Moderna IGP (wine vinegar, grape must, coloring: harmonic sulfite caramel) (30%).
RECIPE: Smoked Salmon Carpaccio with rocket and parmesan
INGREDIENTS
Skandia Smoked Salmon Carpaccio, rocket, parmesan cheese, Extra Virgin olive oil, lemon juice, salt and pepper
PREPARATION
Place the thin slices of salmon in a dish, add slices of Parmesan cheese on top and a few leaves of fresh, washed rocket. Make a vinaigrette with the oil, lemon juice, salt and pepper and dress the dish with before serving.
Energetic Value: 861 KJ / 207 Kcal
Fats: 13 g of which saturates: 2,2 g
Carbohydrates: 0,5 g of which Sugars: 0,5 g
Proteins 22 g
Salt 3.5 g
Omega 3 Fatty Acids ( EPA + DHA) 1.9 g
Fats: 13 g of which saturates: 2,2 g
Carbohydrates: 0,5 g of which Sugars: 0,5 g
Proteins 22 g
Salt 3.5 g
Omega 3 Fatty Acids ( EPA + DHA) 1.9 g
Fish, dairy.
Smoked salmon (Salmo salar) – Norwegian farming area -, and salt.
Reggiano PDO Parmesan cheese: Cow’s milk, salt and rennet. Vinaigrette: Extra virgin olive oil (70%) and Aceto Balsamico di Moderna IGP (wine vinegar, grape must, coloring: harmonic sulfite caramel) (30%).
Reggiano PDO Parmesan cheese: Cow’s milk, salt and rennet. Vinaigrette: Extra virgin olive oil (70%) and Aceto Balsamico di Moderna IGP (wine vinegar, grape must, coloring: harmonic sulfite caramel) (30%).
RECIPE: Smoked Salmon Carpaccio with rocket and parmesan
INGREDIENTS
Skandia Smoked Salmon Carpaccio, rocket, parmesan cheese, Extra Virgin olive oil, lemon juice, salt and pepper
PREPARATION
Place the thin slices of salmon in a dish, add slices of Parmesan cheese on top and a few leaves of fresh, washed rocket. Make a vinaigrette with the oil, lemon juice, salt and pepper and dress the dish with before serving.
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