The recipe of the salmon and white fish tartar with fig vinegar sweetness, to be eaten fresh as a starter with crostinis
400 grams of salmon
400 g of cod (or other white fish)
6 tablespoons of fig vinegar sweetness
6 tbsp of olive and fresh basil speciality
8 basil leaves
1 lime juice
mini-crostini with olive oil
Salt and ground pepper.
Prepare the tartar 30 minutes before tasting.
Thinly pluck, wash, dry and chop the basil leaves. Cut the fish into small regular pieces and mix them in a salad bowl.
Add the fig vinegar sweetness, the olive and basil speciality, the chopped basil, the lemon juice, salt and pepper. Mix gently and leave the tartar to marinate for 15 minutes in the refrigerator. Serve chilled with mini-crostini.