Canapé with Smoked Grouper, peach and Cognac

Ingredients
Canapés (Toasted bread with savoury)
Butter
Smoked Grouper
Peach
Lemon juice
Cognac

Smear with butter canapés, put on the canapés a thin slice of Smoked Grouper and a slice of peach previously marinated on lemon juice and Cognac for two hours.

Smoked Grouper Roulade

Ingredients
(For Four Servings)

Butter Gr 100
Celery Gr 30
Smoked Grouper 8 Slices
Toasted Bread 8 Slices
Minced Parsley 1 Tablespoon
Salt To taste

Let soften the butter for one hour, then add grated celery and a little bit of salt.
Stuff the toasted bread slices with a slice of smoked grouper and the butter cream prepared before, garnish with some minced parsley.

Buckwheat Crèpes with Smoked Salmon

Ingredients
Smoked Salmon 300 Gr
Buckwheat Flour 350 Gr
Whole Milk 500 Ml
3 Fresh Eggs
Butter 40 Gr
Philadelphia Cheese 150 Gr
Yogurt 150 Ml
Dill 1 Tablespoon
Salt
Pepper

In a small bowl mix Philadelphia Cheese, yoghurt and a tablespoon of minced dill.
Put the mixture in the fridge covering it with cling film.
Sieve the buckwheat flour and pour it in a bowl with salt, pepper and whole milk.
Mix together till reaching a smooth and velvet-like cream (if necessary add some more milk).
Add the mixed eggs and then let the dough stand for one hour at least.
Melt butter in a bain-marie and mix with the dough.
Grease with butter a non-stick pan and pour two spoons of mixture so to cover the bottom of the pan. Cook both sides of the crèpes.
Put crèpes and smoked salmon slices in a dish.
Serve hot with cheese and yoghurt cream prepared before.

Smoked Salmon with Pomegranate

Ingredients
Pre-sliced Smoked Salmon 200 Gr
1 Lemon
1 Endive
1 Pomegranate
Aromatic Vinegar
Extra virgin Olive Oil
Salt and Pepper

Rinse the Endive and dry it.
Pick out the tops of the endive leaves.
In a little pot, prepare a vinaigrette with 2 tablespoons of extra virgin olive oil,
the juice of half lemon, salt and pepper.
Peel delicately the pomegranate, put the grains apart maintaining them dry and intact.
Prepare the dishes putting on the base the endive leaves, wet the smoked salmon with vinaigrette
and put them on the salad leaves.
Garnish with the pomegranate grains.
This recipe goes well with toasted and buttered bread.

Smoked Salmon on a bed of apple slices

Ingredients
Pre-sliced Smoked Salmon 400 Gr
4 Apples (Granny Smith)
3 Lemons
Extra virgin olive oil
Salt
Rose pepper in grains

Clean the apples and slice them in discs of about 3 millimetres thick.
Put the slices in the lemon juice so to avoid they darken.
On each dish prepare a bed of sliced apples and put on it the pre-sliced smoked salmon.
Season with lemon juice, extra virgin olive oil, a pinch of salt and a handful of grains of rose pepper.Garnish with slices of lemon and serve.

“Crostoni “ with Smoked Salmon

Ingredients
Home made Bread  800 Gr
Pre-sliced Smoked Salmon 200 Gr
Butter 100 Gr
Lemon Juice
Black Pepper

Heat up the oven to 250°C.
Slice and butter the home made bread, put the slices in the oven for 4-5 minutes per side.
When the slices are crisp and golden coloured, let them cool out of the oven, then butter them again
and garnish with salmon.
Season with some drops of lemon juice, extra virgin olive oil and ground black pepper.

Smoked Salmon and Potatoes

Ingredients
8 Potatoes (70 Gr each)
Ricotta 250 Gr  (Soft white unsalted cheese)
Smoked Salmon Gr 200
Extra virgin olive oil
Chive
Salt and ground white pepper.

Clean the potatoes and boil them in salted water, without peeling them, then strain and let cool.
Rinse and mince some chive and mix with ricotta, salt and ground white pepper.
Make a hole on each potato and garnish with the ricotta mix and  a slice of  smoked salmon.
Garnish each potato with a blade of chive.

Roulade of Cheese and Smoked Salmon

Ingredients
Smoked Salmon 300 Gr
Sandwich loaf (1 pack)
3 Green pumpkins
Minced Chive
Mascarpone 300 Gr (mild Italian cream cheese)
Robiola 200 Gr (mild creamy cheese made in Lombardy)

Roll out the cling film and put on it 3 slices of sandwich loaf so to obtain a whole big slice.
Level the slice delicately with a rolling-pin.
Mix mascarpone with 1 tablespoon of minced chive, spread it on the bread and then put on
a slice of smoked salmon.
Boil the green pumpkins, strain and blend mixing with robiola, minced chive, salt and pepper.
Spread this mixture on salmon slices, roll carefully and put the roulade well closed in the fridge for at least 3 hours, then remove the cling film and serve in slices of 2 centimetres thick.

Smoked Salmon with Potatoes cakes

Ingredients
6 Potatoes
Fresh Cheese (Philadelphia)
Smoked Salmon 400 Gr
Lemon Juice
Dill
Parsley
Extra-virgin olive oil
Salt

Clean the potatoes and boil them in salted water, then strain and let cool.
Peel the potatoes and mince in thin slices.
Brown in some oil in a small non-stick pan both sides of potato cakes.
Once made 12 potato cakes, alternate them with smoked salmon slices and garnish with some fresh cheese, minced dill and parsley on top.

Risotto with Botargo of Swordfish

Ingredients
(For Four Servings)

Rice (Vialone or Carnaroli) Gr 300
Fish Soup Lt. 1
White Wine 6 Tablespoons
Lemon 1 No.
Orange 1 No.
Shallots 2 No.
Onions 2 No.
Sweet Marjoram 1 Branchlet
Botargo of Swordfish Gr 50 Onces 1,76
Fresh Swordfish 1 Fillet
Olive oil 3 Tablespoons
Butter Gr 100
Salt To taste
Pepper To taste

Chop onions and shallots and brown them in a pan with some olive oil, in the meantime pour the rice in the pan and brown it as well.
Pour the white wine and the fish soup in the pan, stir and let cook for 18 minutes.
In another pan put some more chopped onions and shallots, some sweet marjoram, olive oil and the fresh swordfish fillet previously cut in small pieces.
Add salt and pepper, some grated lemon and orange and let season.
In a small saucepan let melt butter and botargo, season all the ingredients together and serve hot.

Risotto with Smoked Salmon

Ingredients
(For Four Servings)

Rice (Vialone or Carnaroli) Gr 400
Smoked salmon Gr 80
Shallot 1 No.
Cream ¼ lt.
Whisky 2 tablespoons
Dry white wine ½ Glass
Vegetable soup
Olive oil
Salt To taste
Pepper To taste

Let brown minced onions in a pan with some olive oil, pour rice and let toast while stirring.
Pour some white wine and stir, let cook the rice pouring in the pan the vegetable soup previously prepared.
In a small saucepan let brown the minced smoked salmon and add to the rice once it is cooked, add the cream and two tablespoons of whisky, mix together and serve hot.

Trofiette with Pumpkin, Swordfish and Botargo of Tunafish

Ingredients
(For Four Servings)

Trofiette Gr. 300
Swordfish Gr. 200
Yellow Pumpkin Gr. 300
Botargo of Tuna Gr. 50
White wine 1 Glass
Garlic 2 Cloves
Oil of olive 5 Tablespoons
Parsley
Sweet Basil
Salt To taste

Let cook in the oven the pumpkin for 20 minutes at 180°C.
Put in a saucepan the Swordfish and the pumpkin cut in small pieces, with some olive oil, two cloves of Garlic, salt and white wine.
Add this sauce to the trofiette “al dente” and garnish with some grated botargo of Tuna and some minced parsley.

Spaghetti with Clams and Botargo of Swordfish

Ingredients
(For Four Servings)

Spaghetti Gr. 400
Clams Gr. 600
Garlic 6/8 Cloves
Minced Parsley
Botargo of Swordfish Gr.30
Olive oil 3 Tablespoons
Salt To taste

Put the clams in water and salt for one hour.
Put the minced garlic in a saucepan with some olive oil and add the clams without water.
Cook spaghetti “al dente” and add to the clams sauce.
Before serving, season with some grated botargo of Swordfish and with some minced parsley.

Farfalle with Broccoli, Turnips, Nuts and Botargo of Tuna

Ingredients
(For Four Servings)

Farfalle Gr. 300
Broccoli
Turnips
Nuts
Botargo of Tuna Gr. 40
Olive oil 10 Tablespoon

Cook broccoli, turnips, nuts and botargo of Swordfish in some olive oil.
Cook Farfalle “al dente” and season with the sauce and some grated botargo of swordfish.

Rice with Botargo of Mullet

Ingredients
(For Four Servings)

Rice Gr. 320
Botargo of Mullet Gr. 60
Red pepper No.1
Sweet basil
Green salad
Olive oil 5 Tablespoons
Salt To taste
Pepper To taste

Cook the white rice in salted water “al dente”.
Add the toasted red pepper cut in small pieces.
Mix the botargo of mullet with some olive oil and some basil and season the rice.
Put in a dish some green salad and then put the rice above, garnish with some thin slices of botargo of mullet, some more oil and some pepper.

Bucatini with Botargo of Swordfish

Ingredients
(For Six Servings)

Bucatini Gr. 600
Botargo of Swordfish Gr. 120
Minced garlic and parsley
Red hot pepper To taste
Sweet basil
Olive oil
Salt

Cook together minced garlic and parsley, botargo of swordfish, red hot pepper, sweet basil, salt and olive oil, and then add the sauce to the bucatini “al dente”.

Tasty “Farfalle”

Ingredients
Farfalle 400 Gr
Smoked Salmon 200 Gr
10 nut kernels
Butter 50 Gr
4 Pachino Tomatoes
Extra-virgin olive oil
Parsley 30 Gr

Cut the Smoked Salmon in small pieces and mince the nut kernels.
Put 2 tablespoons of oil in a pan, add smoked salmon and half of the minced nuts.
Cook for few minutes, then add  butter and cook 2 minutes more.
Let rest the sauce while pasta is cooking.
Rince and mince some parsley and cut the tomatoes in quarters.
Cook Farfalle “al dente” in salted water and then pour them in the pan with
the salmon sauce prepared before, mix for 2 minutes.
Garnish Farfalle with minced nuts, minced parsley and tomatoes quarters.

Salmon Risotto

Ingredients
Carnaroli Rice 300 Gr
Pre-sliced Smoked Salmon 150 Gr
½ Glass of Cognac
1 Shallot
Butter 100 Gr
Extra-virgin olive oil
Salt and pepper

Fumet:

1 Onion
1 Clove of Garlic
1 bouquet of dill, parsley, salvia
Shrimps 200 Gr
Mussels 300 Gr
2-3 fishes for fish soup
2 glasses of dry white wine
Extra virgin olive oil

Cook the Fumet:
In a pot brown lightly with 1 tablespoon of extra virgin olive oil, minced onion, garlic, aromatic herbs (dill, parsley, salvia), then add fishes, shrimps, mussels and let cook for some minutes.
Add 2 glasses of dry white wine, let evaporate and add 1liter ½ water.
Cover the pot and let cook for 1 hour, then strain and let rest.

Peel and mince the shallot and let it brown in a pan with some extra virgin olive oil.
Add Carnaroli Rice, toast it for 2-3 minutes and cook it with the fumet.
Mince smoked salmon and parsley, add when rice is almost ready together with butter and cognac.
Garnish with minced parsley and serve hot.

Bicolour Conchiglioni

Ingredients
20 Conchiglioni
Butter
White Flour “00”
Whole milk 500 Ml
5 Green Pumpkins
Pre-sliced Smoked Salmon 150 Gr
Grated Parmesan Cheese 50 Gr
Minced Parsley
Extra-virgin olive oil
Salt and pepper

Prepare Béchamel sauce:
Melt in a pot 3 tablespoons of butter and add 3 tablespoons of flour.
Add milk, salt and pepper until the mix is well-blended.
Boil in salted water 3 green pumpkins, strain and blend, mix with half of béchamel sauce.
Mince 100 Gr of Smoked Salmon and mix with half of béchamel sauce.
Cook Conchiglioni al dente and fill them half with salmon sauce and half with pumpkin sauce.
Heat up the oven to 230°C.
Put filled Conchiglioni in a oven-pan, cover them with grated parmesan cheese and let them in the oven for 10 minutes.
Garnish with pumpkins fingers, small pieces of smoked salmon and some béchamel sauce on the base of the dishes.

Cannoli with Smoked Grouper

Ingredients
(For Four Servings)

Cannoli of puff pastry 8 No.
Smoked Grouper Gr 100
Mascarpone (Kind of Italian soft cheese) Gr 50
Cream 2 tablespoons
Lemon juice 1 tablespoon
Salt To taste
Pepper To taste

Put Mascarpone, cream, lemon juice, Smoked Grouper, salt and pepper in the mixer, let mix all the ingredients.
Put the mixed ingredients inside cannoli.
Serve as appetizer.

White Wine Smoked Grouper

Ingredients
(For Four Servings)

Smoked Grouper Gr. 300
Shallot 1 No.
White wine 1 Glass
Butter Gr. 30
Salt To taste
Pepper To taste

In a saucepan let cook the minced shallot with the white wine , add salt and pepper and the smoked grouper slices for two minutes.
Put the Grouper in a dish and garnish with the rest of the sauce melted with some butter.

Botargo and Aubergines (or Peppers) in spicy sauce

Ingredients
(For Six Servings)

Botargo of Tunafish Gr.60
Aubergine or Peppers 1 or 2 No.
Olive oil 2 Tablespoons
Celery
Onions
Carrots
Red Wine 1 Glass
Salt To taste
Red hot pepper To taste

Put the minced Aubergines (or peppers), celery, onions, carrots together in a saucepan with some olive oil and some red hot pepper, then add the Botargo of Tunafish previously cut in small pieces,
season with some red wine, some more olive oil and some salt.
You will have a perfect sauce for pasta or canapés.

Sole Fillets with Botargo of Mullet

Ingredients
(For Four Servings)

Sole fillets 12 No.
Yolk 3 No.
Cream ½ Cup
Fish soup ½ Cup
Botargo of mullet Gr. 50
Butter Gr. 200
Aromatic vinegar 1 tablespoon

Put in a saucepan the botargo of mullet, the fish soup, the aromatic vinegar, the cream, and the three yolks and mix together, then add the melted butter and put this cream above the sole fillets.
Put the fillets in the oven, garnish with some grated botargo and cook for 15 minutes.

Gilthead with Artichokes and Botargo of Tunafish

Ingredients
(For Eight Servings)

Botargo of Tunafish Gr.40
Giltheads 8 No.
Artichokes 3 No.
Onion
Olive oil 3 Tablespoons
Garlic 1 Clove
White wine ½ Cup
Minced parsley

Cook the artichokes cut in thin slices in a saucepan with some olive oil, the minced onion, the garlic clove, add the giltheads and cook with some white wine and some salt.
Garnish with some minced parsley.

Tartare of Smoked Salmon

Ingredients
Smoked Salmon 300 Gr
Lemon Juice
Dill
Parsley
3 little fresh onions
Extra-virgin olive oil
Salt and pepper

Cut smoked salmon in small pieces with a sharp knife.
Peel fresh onions and mince dill and parsley.
Mix in a bowl smoked salmon cut in pieces, minced onions, dill, parsley.
Add 1 tablespoon of extra virgin olive oil, lemon juice and salt.
Let rest for 2-3 minutes before serving.

Smoked Salmon Omelette

Ingredients
6 Fresh eggs
Smoked Salmon 200 Gr
Grated Grana Cheese 100 Gr
Butter 30 Gr
White vinegar
Salt and black pepper

Separate the eggs and let the eggshells boil for 2-3 minutes in water and vinegar to sterilize them and use them to contain scrumbled eggs.
Beat egg whites until stiff then add grated cheese, salt and pepper.
Scrumble eggs in a non-stick pan with some butter and then fill the sterilized eggshells.
Garnish each eggshell with a slice of smoked salmon.

Hot Smoked Salmon with Julienne Vegetables

Ingredients
4 Slices of Hot Smoked Salmon
1 Fresh egg
Breadcrumbs 25 Gr
3 Carrots
3 Marrows
Lemon Juice
Thyme
Rosemary
Parsley
Extra virgin olive oil
Salt

Heat up the oven to 250°C.
Mix in a pot breadcrumbs, egg, thyme, rosemary and parsley.
Put the Hot Smoked Salmon slices in a pan and cover with a layer of the mix prepared before.
Sprinkle with a handful of parsley.
Put in the oven for 10 minutes until the layer is crisp and golden coloured.
In the meantime, wash and peel the vegetables, cut them in thin fingers and put them in the dishes with a trickle of extra virgin olive oil and some drops of lemon juice.
Put the slices of Salmon on the vegetables and serve hot.

Hot Smoked Salmon with Wild Mushrooms

Ingredients
4 Slices of Hot Smoked salmon
Wild Mushrooms 250 Gr
Parsley
2 Onions
Dry White Wine
Extra virgin olive oil
Salt
White pepper

Heat up the oven to 200°C.
Wash the mushrooms and cut them in small pieces.
Peel and mince onions and brown in a pan, add the mushrooms and cook for 10 minutes with some parsley and some dry white wine.
Put the Hot Smoked Salmon slices in a pan with the mushrooms cooked before.
Put on a trickle of extra virgin olive oil and some salt and white pepper.
Heat up for 10 minutes and serve hot.