Salmon Tartare and Panzanella

To prepare the salmon tartare and panzanella, first make sure you have purchased previously frozen salmon. Otherwise, read the box at the bottom of the recipe for proper and safe use of raw fish. Take the salmon fillet and first cut it into strips 1, then into cubes 2. Transfer them to a bowl, add the chives 3,

the lemon zest 4, rice vinegar 5, sea salt flakes 6, and pepper. Then mix everything and set aside in the refrigerator.

Meanwhile, cut the bread into cubes (7-8). Pour a drizzle of oil into a pan, let it heat, and add the bread cubes 9.

Add the chili pepper 10, salt, and toast the croutons for a few minutes over high heat, stirring often until they are golden brown. Then turn off the heat and let them cool. Meanwhile, wash the cherry tomatoes and cut them in half 11. Transfer them to a bowl and add the basil leaves (cleaned with a cloth or washed with cold water and patted dry before use) 12.

Then add the now-cold croutons inside 13, add the water and balsamic vinegar, and mix everything 14. Retrieve the salmon tartare and place it inside a 3.5-inch ring mold positioned on a plate 15.

Using the back of a spoon, lightly press the tartare 15 and place some panzanella on top 17. Then gently remove the ring mold and serve your salmon tartare and panzanella 18.