For 4 people
500g scaled, deboned, and gutted salmon; 30g salt; 30g brown sugar; 1 lemon rind; 1 orange rind and pulp; 1g dill; 50g riso or beech sawdust for the smoking; 150g mixed salad (spinach, lollo rosso, curly lettuce, sliced fennel, chives); salt; 80g extra virgin olive oil; 20g of apple vinegar; 20g scamorza cheese; 60g Lazzaris onion sauce
Rub the salmon with a mixture made of the sugar and salt, add the citrus fruit peels. Weigh down and leave to marinade for 3 days.
When this process has finished, wash the salmon and put it on a grill with the sawdust or rise and leave overnight.
Cut the salmon into thin slices, serve with salad, dill and thinly sliced smoked cheese, drizzle with a vinaigrette made with salt, vinegar and olive oil accompanied with chives and Lazzaris onion sauce.
LUIGI LAZZARIS & FIGLIO s.r.l.
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