Preparation:
- Marinade: mix lemon juice, olive oil, salt and pepper.
- Brush marinade onto plates.
- Cut thin slices of salmon and lay them on the plates (brushed with the marinade).
- Cut fine slices of fresh truffle with a truffle razor.
- Season with salt and pepper, spread the truffle slices over the salmon and drizzle with marinade.
- Cover with cling film and set aside in a cool place a few hours before serving.
Variation: You can use black summer truffle carpaccio instead of fresh truffle, depending on the season and budget. You can also use a few drops white truffle oil.
Food and wine pairing: it goes wonderfully well with a Chablis or a Pouilly-fumé. For truffle preparations containing olive oil, it goes very well with full bodied white wines such as a great Burgundy, a Hermitage, or a white Châteauneuf du Pape.
Ingredients:
For 4 people
- 500g of salmon filet
- 6 tablespoons of extra virgin olive oil
- 1 lemon juice
- 50 gr of fresh black truffle
- salt, pepper