Recipe
Cod carpaccio bites with orange and spring onion
A light, fresh starter that goes straight to the palate.
Method
- Peel and finely chop the orange; do the same with the spring onion.
- Finely chop the olives and mix them with the oil, vinegar, salt and pepper. Add the dressing to the chopped mixture and leave in the fridge for 30 minutes.
- Cross two 3 cm wide strips of carpaccio, place a spoonful of filling in the centre and fold them into a parcel.
- If you like, drizzle with the remaining dressing.
The e-smok tip
Take the product out of the fridge a few minutes before using it: at room temperature cured fish releases its full aroma and its texture becomes more melting. And don't overcook it: add it at the end, off the heat, so it stays juicy.
