Ingredients
300 g melon
400 g salmon
360 g mini mozzarella
70 g pickled purple onion
Sauce
50 g sheep's milk cheese
10 g pine nut
100 g lemon juice
10 g Garlic paste 30 g Basil paste50 ml olive oil
Preparation steps
Weight for 4 portions – 0.9 kg
1
Cut the cucumber into sticks 2 cm wide. Using a potato peeler, make thin strips. Insert pieces of salmon between them, and on top, layer mozzarella and pieces of onion.
2
Pour the pesto you made in the blender from pecorino, pine nuts, lemon juice, garlic paste, basil, and olive oil.
Tip
Serving
Instead of purple onions, pickled shallots can also be used.