Recipe
Spinach and persimmon salad with salmon carpaccio
A light starter with a seasonal fruit that gives the dish real personality.
Method
- Wash and drain the spinach and place it in a salad bowl.
- Peel and dice the persimmon.
- Cut the salmon into 2 cm pieces and finely chop the spring onion.
- Whisk the oil with the balsamic and mustard until combined, then add salt and nuts.
- Toss all the ingredients with the vinaigrette.
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.
