Carpaccio of strawberries, salmon, mushrooms and smoked scamorza cheese
10 servings
20 minutes
Strawberry, salmon, mushroom, and smoked scamorza cheese carpaccio is a refined dish inspired by Spanish cuisine. It combines the freshness of berries, the tenderness of lightly salted salmon, the earthy aroma of mushrooms, and the rich smoky flavor of scamorza. This unusual combination creates an exquisite palette of flavors where the sweetness of strawberries contrasts with spicy pink pepper and the depth of balsamic vinegar. Thin slices of ingredients artfully arranged on a plate turn the dish into a true work of art. The light acidity of avocado and olives adds zest while ciabatta croutons provide a pleasant texture. This carpaccio not only pleases the eye but is also perfect for summer dinners or as an original appetizer for gourmets.
1
Slice the strawberries thinly. Arrange them beautifully on a plate, drizzle with balsamic and cognac, and sprinkle with freshly ground colorful pepper.
- Strawberry: 300 g
- Balsamic vinegar: to taste
- Cognac: to taste
- Pink pepper: to taste
2
Place the salmon on a plate. Clean the mushrooms, wipe them (do not wash), and slice them thinly, arrange on the fish, and drizzle with balsamic vinegar and olive oil. Sprinkle with pepper.
- Lightly salted salmon: 200 g
- Fresh champignons: 100 g
- Balsamic vinegar: to taste
- Olive oil: to taste
- Pink pepper: to taste
3
Place smoked cheese (scamorza) on a plate, topped with diced avocado mixed with garlic and lemon juice, and olives. Instead of avocado, you can use croutons made from ciabatta, toasted in olive oil and mixed with garlic. Drizzle with balsamic and oil.
- Smoked cheese: 200 g
- Avocado: 0.5 piece
- Olives in olive oil: 50 g
- Balsamic vinegar: to taste
- Olive oil: to taste