120min 4 ppl
Smoked Salmon and Melon
15 minutes
4 people
Medium31–60 min or 7–12 steps
15 min · 10 steps
Medium: 31–60 min or 7–12 steps
285 kcalper person
Protein 22g
Carbs 12g
Fats 18g
About this dish
This elegant Italian appetizer pairs delicate smoked salmon with sweet, juicy melon, creating a perfect balance of savory and refreshing flavors. Crisp prosciutto di Parma and peppery arugula add textural contrast, while a drizzle of aged balsamic and extra virgin olive oil complete this light, sophisticated dish.
Allergy Info
Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- cantaloupe melonripe1 medium
- arugularinsed and dried80 g
- lemonhalved1 whole
- fresh basil leaves8 leaves
Meat & Poultry
- prosciutto di Parmathinly sliced60 g
Fish & Seafood
- smoked salmonthinly sliced200 g
Spices & Seasonings
- sea saltto taste
- freshly ground black pepperto taste
Oils & Condiments
- extra virgin olive oil30 ml
- aged balsamic vinegar15 ml
Utensils
- chef's knife
- cutting board
- spoon
- serving plates
Method
1
Cut the cantaloupe melon in half, scoop out the seeds with a spoon, and slice into thin wedges or cut into small cubes; set aside.
Approx. 5 minutes
2
Arrange the arugula on four serving plates, distributing evenly.
Approx. 1 minutes
3
Drape the smoked salmon slices over the arugula, folding gently to create soft folds.
Approx. 2 minutes
4
Arrange the melon wedges or cubes around the salmon on each plate.
Approx. 2 minutes
5
Tear or fold the prosciutto di Parma into rustic pieces and distribute over the salmon and melon.
Approx. 2 minutes
6
Drizzle each plate with extra virgin olive oil, using approximately 7,5 ml per serving.
Approx. 1 minutes
7
Drizzle the aged balsamic vinegar over each plate, using approximately 3,75 ml per serving in a light, decorative pattern.
Approx. 1 minutes
8
Squeeze fresh lemon juice lightly over each plate to taste.
Approx. 1 minutes
9
Tear the fresh basil leaves by hand and scatter over the top of each plate.
Approx. 1 minutes
10
Season with sea salt and freshly ground black pepper to taste, and serve immediately.
Approx. 1 minutes
