Recipes Skandia Smoked Products
Fried rice balls with a soft smoked salmon carpaccio, vinaigrette and parmesan cheese
A bite that combines Japanese inspiration with a Mediterranean touch. The contrast between the golden and crispy rice, the softness of the salmon carpaccio and the character of the parmesan create a surprising recipe, perfect for sharing or for turning any appetizer into a special moment. The final touch of the vinaigrette brings freshness and enhances the whole flavor of the salmon.
INGREDIENTS (2 people)
- 250g of rice for sushi
- 80 g mild smoked salmon carpaccio
- 2 tablespoons of cream cheese
- Parmesan cheese in thin slices (included in package)
- Vinegar (included in the package)
- Soft bursts or microbursts for decoration
PREPARATION
Cook the rice according to the package instructions. Let it cool completely so that it acquires the perfect texture. Let it cool in the freezer before handling it. Form small rectangular blocks of rice and press them gently to keep them shaped. Fry them in a pan with a little olive oil until they have a crispy surface and a tender interior.
Apply a thin layer of cream cheese over each piece of fried rice. Place a slice of salmon carpaccio on top, add some slices of Parmesan cheese and finish with a few drops of the vinaigrette.
Decorate with some tender sprouts, if you wish. Serve immediately to enjoy the contrast between the crispy rice and the delicateness of the salmon. A balanced bite, full of nuances and with an elegant and simple presentation.
Celebrate every special moment
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