Smoked Sea Bass Salad with Mango and Dried Fruit
Category: Appetizer
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Smoked sea bass (branzino) | 200g |
| Cucumbers | 250g |
| Mango | 250g |
| Cashews | 30g |
| Red currants (ribes) | 30g |
| Lamb’s lettuce (songino) | 150g |
Instructions
-
Prepare the Cucumbers:
- Begin by washing the cucumber thoroughly. Peel it using a vegetable peeler. Once peeled, cut off the ends of the cucumber.
- Slice the cucumber in half, then cut each half into thin slices along the length of the cucumber. Set aside.
-
Prepare the Mango:
- Peel the mango, then slice it in half to remove the pit. From one half, cut 250g worth of mango and slice it into uniform strips.
- Cut each strip into small cubes, about 1 cm in size. Place the mango cubes in a bowl alongside the cucumber slices.
-
Add the Red Currants:
- Add the red currants to the cucumber and mango mixture and set it aside for later.
-
Prepare the Smoked Sea Bass:
- Using a sharp knife, carefully separate the skin from the flesh of the smoked sea bass, starting from the tail and working along the belly of the fillet.
- Once the skin is removed, cut the sea bass fillet into small pieces, roughly 1 cm in size. Repeat this process for all fillets and set aside.
-
Assemble the Salad:
- Divide the lamb’s lettuce (songino) evenly among four serving bowls.
- Distribute the cucumber, mango, and currant mixture into the bowls, followed by the smoked sea bass pieces and cashews.
-
Serve and Enjoy:
- Your smoked sea bass salad with mango and dried fruit is now ready to be served! Enjoy as a refreshing appetizer with a burst of flavors from the smoky fish, sweet mango, and crunchy cashews.
This vibrant and refreshing smoked sea bass salad is a delightful appetizer, perfect for starting any meal with a touch of elegance. The combination of the rich, smoky fish with the sweetness of mango, tangy currants, and crunchy cashews creates a beautiful balance of textures and flavors.
