|
|
Salmon Appetizer with Balsamic Vinegar
A real surprise! A refined concept which, like an overture, should
precede a symphonic meal.
7 ounces of smoked salmon, sliced thinly
1 tbs. extra virgin olive oil
1 tbs. balsamic vinegar
2 oz. bay leaves
1 loaf of white bread, sliced thickly
butter to taste
Carefully lay the salmon on a large oval serving dish, making sure that the
slices of fish do not overlap each other too much. Pour the balsamic
vinegar over the fish in light strokes. Wait a few seconds, and then add
the olive oil in the same way. Toast the bread in the style of crostini,
butter lightly, and serve warm with the salmon.
|
|
