Secco Rosé

Ingredients

• 300 gfresh salmon, sashimi-grade
• 1 piececucumber
• 1 pieceshallot
• 1 tbspcapers
• 2 tbspolive oil
• 1 tbsplime juice
• 1 tsplime zest
• 0,5 bunchfresh dill
• 1 pinchsea salt
• 1 pinchwhite pepper

Preparation

1. 1Wash the cucumber and slice it into paper-thin rounds, then arrange them in a circle on serving plates.
2. 2Drizzle the cucumber slices with a pinch of salt and a little olive oil, and let them rest briefly.
3. 3Using a sharp knife, cut the fresh salmon into small, 5mm cubes.
4. 4Finely mince the shallot and capers, and pluck the dill fronds from the stems and chop them finely.
5. 5In a bowl, combine the salmon cubes with the shallots, capers, dill, lime juice, lime zest, and the remaining olive oil.
6. 6Carefully season the tartare to taste with sea salt and white pepper.
7. 7Using a plating ring, mound the salmon tartare in the center of the cucumber carpaccio and serve immediately.