Preparation

• Compared to fresh product, smoked salmon contains:
  – more salt;
  – more proteins;
  – fewer fats but this also means fewer essential fats – omega 3;
  and it is a valid alternative to fresh salmon.
  Preserved fish – smoked fish, mackerel, and canned tuna – is a product to be consumed occasionally.

• When purchasing, pay attention to the label where you will find the wording wild salmon or farmed salmon:
  – wild salmon is more prized and more expensive and mainly feeds on crustaceans;
  – farmed salmon is fed with small fish and feed based on fish and cereal flours.

  Further precautions include:
  – the color should be uniform and spotless;
  – the size of the slices should be large.

  What are salmon trimmings?
  Salmon trimmings are obtained from the trimmings of salmon slabs, that is, from the whole half of the salmon cleaned of bones, backbone, head, and tail.
  Salmon trimmings are less expensive and must be consumed only after cooking.

• Wild or cultivated arugula, we prefer the cultivated one with smaller and tender leaves and a less pungent taste.
  Select and wash the arugula leaves.
  Drain them in a colander.
  Gently pat them with kitchen paper.

  Distribute the arugula on the plates, keeping a few leaves aside.
  Gently separate the slices of smoked salmon and place them on top of the arugula.
  Grind the pepper.
  Distribute the reserved arugula leaves.
  Drizzle with a little extra virgin olive oil raw.

  Your smoked salmon on a bed of arugula is ready.

  As an alternative to arugula, you can use lamb’s lettuce, corn salad, or lamb lettuce.

• Wash the tomatoes thoroughly.
  Cut and remove the stem part if you deem it necessary.
  Cut each berry vertically, dividing it into halves or quarters.

  Transfer the tomatoes to a bowl or salad bowl and season with:
  – salt;
  – pepper;
  – oregano;
  and mix.

  Gently separate the slices of smoked salmon and place them on the plates.
  Distribute the seasoned tomatoes over the slices of salmon.
  Grind a little more pepper and add basil or chopped parsley.
  Drizzle with a little extra virgin olive oil raw.

  Your smoked salmon and cherry tomatoes with oregano is ready.

• Gently separate the slices of smoked salmon and place them on the plates.

  Regarding the pepper, I use a mixed peppercorn blend:
  – black pepper;
  – white pepper;
  – green pepper;
  – pink berries;
  with a grinder, to be ground at the moment.

  Grind the pepper.
  Add coarsely ground red chili pepper.
  The red chili pepper is the hottest of all, so adjust the amount to taste, or if you think it might be too much for some guests, bring it to the table so that everyone can add it to their liking.
  Add chopped parsley.
  Drizzle with a little extra virgin olive oil raw.

  Your smoked salmon with four seasons pepper is ready.

• To be offered individually or together.

  Plate.

  Bon appétit!

  

• The smoked salmon is an appetizer or main dish easy to balance with preferably whole grains [bread, pasta, or rice] and vegetables, thus composing a balanced meal or single dish that helps keep blood sugar stable.

• – Light cold dishes recipes without cooking.