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Salmon crochets on a bed of seasoned tomatoes
20’
Recipe for 4 people
Second Courses
PREPARATION

Clean and finely chop the red onion.
 
Toast the pine nuts in a non-stick pan without adding any oil and then grind them.
 
Wash the coriander, pat dry with kitchen paper and remove the leaves from the stalk. Put a few to one side for the final garnish. Chop the rest.
 
Drain the tomatoes from the preserving liquid and pat dry with kitchen paper.
 
Slice them and place them in a bowl; sprinkle with oil, add the pine nuts, the onion, and the chopped coriander. Mix with care, cover and leave to marinate in the fridge.
 
Wash the potatoes under running water, cook in boiling water for 30- 40 minutes.
 
Drain, peel and mash. Meanwhile, chop the smoked salmon.
 
Wash and clean the onions, then chop them up with the coriander and the chives.
 
Place the salmon in on an oven dish with the potatoes, the spring onions, the chives, salt and pepper. Add the egg, 1- 2 spoons of bread crumbs and mix with care to combine the ingredients.
 
Shape the crochets pressing them lightly, coat them with the remaining bread crumbs. Fry them in the hot oil for 2- 3 minutes until lightly browned on both sides.
 
On each plate place a layer of coriander tomato and the crochets on top, garnish with coriander leaves. Serve.
 
INGREDIENTS
  • Red Datterino Tomato in water
  • 450 g of potatoes
  • 350g smoked salmon
  • 1 onion
  • 2 sprigs of coriander
  • 1 spoon chives
  • 5- 6 spoons bread crumbs
  • 1 egg
  • Extra virgin olive oil
  • Salt and pepper
  • To accompany
  • 600g red datterino tomatoes
  • 1 small red onion
  • 5- 6 sprigs of coriander
  • 4- 5 spoons pine nuts
  • Extra virgin olive oil
  • Salt