Swordfish tartare and smoked salmon trout with lemon ice cream
An elegant appetizer that combines the flavors of the sea and the freshness of ice cream. A digestible dish, rich in protein and low in calories. It is no coincidence that it was born in collaboration with Valentina Vignali and successfully presented at Sigep, the most important exhibition in the world dedicated to Artisan Gelato and the Art of Dessert.
- 200 gr of salmon and smoked trout
- 200 gr of swordfish
- 200 gr of courgettes
- 20 grams of lime juice
- 20 gr of lemon ice cream
- 20 gr of oil
- 2 gr of thyme
- Salt and Pepper To Taste.
Let’s start by reducing the zucchini into cubes. Sauté them in a pan with a drizzle of oil, pepper, salt and thyme. Once golden, we place them on a plate to let them cool in the refrigerator. We prepare the swordfish and smoked trout tartare, taking care that the fish cubes are the same size as the zucchini cubes. At refrigerator temperature, mix the swordfish, smoked trout and courgettes by adding a drizzle of oil and a few drops of lime. We mix gently. With the help of a pastry ring, we arrange the tartare in the center of the plate. We complete with a small quenelle of ice cream.
Unleash your imagination and combine the tartare with different flavors of ice cream. Do you want some gourmet advice or do you have an idea for a new dish? Let’s talk about it in the ice cream parlor!