Carpaccio of Salmon with Crab Oil with Bird Chili

INGREDIENTS

200g of salmon
2 passion fruit
100g of yellow cherry tomatoes
3 Sage Leaves
2 Crusco Peppers
50g fresh herbs
Sunflower oil
Crab Oil with bird chili

ACHIEVEMENT :

Fry some large sage leaves in sunflower oil.

Make thin slices of salmon in a plate.

Season them with the pulp of two passion fruits, a handful of yellow cherry tomatoes cut in half lengthwise, sage leaves, some crumbled Crusco peppers and fresh herbs.

Add a generous drizzle of Crab Oil with bird chili.

Recipe made by Chiara Carprettini @Nordfoodovestest