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Recipe of the month

Chef Tina Marcelli reveals her favourite recipes

Smoked salmon tartare


800 g smoked salmon
80 g sour cream
20 g chives finely chopped
5 g dill
20 g diced onion, blanched
30 g pickles chopped
20 g capers chopped
Pepper white
½ Lemon the juice


Cut the smoked salmon into slices and chop finely.
Mix the sour cream well with the chives, dill, blanched onions, gherkins and capers.
Then add the chopped salmon and season with salt, pepper and lemon juice.
Serve together with toast or brioche fried in butter. Serve with a fresh wild herb salad.

My suggestion:

Use 2/3 raw salmon and 1/3 smoked salmon.

Have fun with cooking!
Your Tina

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