Ingredients
For 2 people
250 g ricotta 6 slices of smoked salmon 8 crayfish tails 1 spoon of Lazzaris apple mostarda 1/2 lemon 1 pinch of thyme and 1 bay leaf freshly chopped parsley oil, salt to taste
Preparation
Mix the ricotta thoroughly with the apple mostarda, parsley, and a pinch of thyme, until a smooth mixture is obtained. Grease a mould and line it with the slices of smoked salmon, so they protrude well over the edge of the mould. Fill the mould with the mixture until it is full and fold the salmon slices over the top towards the center. Leave to cool in the fridge for at least half an hour. Clean then bring the crayfish tails to the boil in salted water, with half a lemon and a bay leaf. Remove the timbale and decorate it with the crayfish tails and a sprinkling of parsley. Polish with a touch of extra virgin olive oil and serve.
60 minutes
Average
